Method
Preheat oven to 325 degrees F. In a bowl whisk egg yolks, whole egg and granulated sugar. In a heavy saucepan heat milk and cream over medium heat to just under a boil. Stir in espresso powder and Bailey's Irish Cream until well dissolved. Cool cream mixture slightly. Slowly add a small amount of cream mixture to sugared eggs while whisking to temper. Add remaining cream mixture in a slow steady stream to form custard.

Divide custard into individual brulee dishes or ramekins. Set filled brulee dishes in a large deep sided baking dish. Add enough water to reach halfway up the brulee dishes. Bake for 40 - 45 minutes at 325 degrees F until set but still trembles slightly when shaken. Remove and cool. Chill for 2 hours.

For service, top brulee with blended sugars. Glaze in top broiler or with a small torch until sugar is caramelized. Allow sugar to cool. Top with whipped cream and toasted hazelnut. Drizzle with chocolate and garnish with mint.

Makes 8 servings

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