Irish Cream Crème Brûlée Recipe

Heat the Cream and Irish Cream

In a medium saucepan, combine the heavy cream and Irish cream liqueur. Heat over medium heat until it just begins to simmer, stirring occasionally to prevent scorching. Remove from heat.

Whisk the Egg Yolks

In a large mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is smooth and slightly pale.

Combine Mixtures

Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to temper the yolks and prevent them from scrambling.

Strain the Mixture

Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. This will ensure a smooth custard.

Preheat the Oven

Preheat your oven to 325°F (160°C).

Prepare Ramekins

Place six ramekins in a baking dish. Pour the custard mixture evenly into each ramekin, filling them about three-quarters full.

Create a Water Bath

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook evenly.

Bake

Bake in the preheated oven for 30-35 minutes or until the edges are set but the centers remain jiggly.

Cool and Refrigerate

Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours or overnight.

Prepare for Caramelizing

Once the custards are chilled, remove them from the refrigerator. Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.

Caramelize the Sugar

Using a kitchen torch, carefully caramelize the sugar until it is melted and turns golden brown. If you do not have a kitchen torch, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

Let Cool

Allow the caramelized sugar to cool for a few minutes before serving, as it will harden into a crisp shell.