Irish Cream Creme Brûlée Recipe

Prepare the Cream Mixture

In a medium saucepan, combine the heavy cream, sugar, and a pinch of salt. Heat over medium heat until hot but not boiling, stirring occasionally.

Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks, Irish cream liqueur, and vanilla extract until well combined.

Combine Mixtures

Once the cream mixture is hot, slowly pour it into the egg yolk mixture, whisking constantly to temper the eggs. This will prevent the eggs from curdling.

Strain the Mixture

Strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Fill Ramekins

Preheat the oven to 325°F (160°C). Place four ramekins in a baking dish and pour the mixture evenly into each ramekin.

Bake

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly.

Cool and Chill

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the Tuile Batter

In a small bowl, melt the unsalted butter. In another bowl, combine the flour and powdered sugar. Add the melted butter, orange zest, egg white, and orange juice to the dry ingredients, mixing until smooth.

Shape the Tuiles

Using a small offset spatula, spread the batter thinly in desired shapes or circles on the prepared parchment paper.

Bake the Tuiles

Bake for 6-8 minutes or until the edges are golden brown. Remove from the oven and allow to cool slightly before carefully transferring to a wire rack to cool completely.