Baileys Irish Crème Brulée Recipe

Prepare oven and ramekins

Preheat the oven to 325°F (160°C). Arrange six 6‑oz (about 180 ml) ramekins in a large baking dish or roasting pan so they sit snugly but with space between them.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream and add the pod (or add 1 tsp vanilla extract later). Warm the cream over medium heat until it just begins to steam and small bubbles form at the edge — do not boil. Remove from heat, cover, and let steep for 10–15 minutes to infuse. If using vanilla extract, skip the bean and add extract in Step 5.

Whisk eggs and sugar

While the cream steeps, whisk together the egg yolks, 2/3 cup (0.66 cup) granulated sugar and 1/4 teaspoon fine sea salt in a large bowl until mixture lightens slightly and becomes smooth.

Temper eggs

Remove and discard the vanilla bean pod. Slowly pour about 1/3 of the warm cream into the yolk mixture while whisking constantly to temper the eggs. Continue adding the remaining cream in a thin stream, whisking, until incorporated and smooth.

Add Baileys

Stir in 1/2 cup Baileys Irish Crème into the custard mixture until fully combined.

Strain and fill ramekins

For an extra-smooth custard, strain the mixture through a fine-mesh sieve into a clean pouring container. Divide the custard evenly among the six ramekins (about 1/2 to 2/3 cup each), leaving a small gap at the top.

Create a water bath

Place the filled ramekins in the baking dish. Carefully pour hot (not boiling) water into the pan to come about halfway up the sides of the ramekins (roughly 1 inch / 2.5 cm).

Bake

Carefully transfer the baking dish to the preheated oven. Bake for 30–40 minutes, checking at 30 minutes: the custards should be set at the edges with a slight wobble in the center. Total time will depend on ramekin size and oven; avoid overbaking to keep a silky texture.

Cool and chill

Remove the ramekins from the water bath using tongs or oven mitts and set them on a wire rack. Let cool to room temperature for 30–60 minutes, then cover tightly with plastic wrap and refrigerate at least 4 hours or up to 2 days to fully set.

Prepare for caramelizing

About 10–15 minutes before serving, remove chilled custards from the refrigerator and let sit at room temperature for a few minutes. Sprinkle an even, thin layer (about 1 to 1 1/2 teaspoons) of the granulated sugar for brûlée evenly over each custard surface. Use the remaining sugar to adjust if needed; total sugar listed is more than enough.

Caramelize sugar

Using a kitchen blowtorch, melt and caramelize the sugar by moving the flame in a steady circular motion until the sugar becomes melted, amber and glassy. If you do not have a torch, place ramekins under a very hot broiler set 3–4 inches from the element: broil 2–4 minutes, watching closely, until sugar bubbles and browns — remove immediately to avoid burning. Allow the sugar to harden for 1–2 minutes.

Arrange fresh strawberries and raspberries on a small plate or nestle a few berries atop each brûlée next to the caramelized sugar. Garnish with mint leaves if desired. Serve immediately so the caramelized top remains crisp.