Creme Brulee with Irish Cream

    Recipe Picture:Creme Brulee with Irish Cream
    1

    Creme Brulee with Irish Cream

    (178)
    6hours25min


    156 people made this

    A lovely creme brulee with Irish cream. If you don't have a creme brulee torch, the sugar-dusted custards may be browned underneath the grill in the oven.

    Ingredients
    Serves: 6 

    • 2 cups (500ml) thickened cream
    • 1/3 cup (90g) white sugar
    • 6 egg yolks
    • 1 teaspoon vanilla essence
    • 3 tablespoons Irish cream liqueur
    • 2 tablespoons caster sugar as needed

    Directions
    Preparation:15min  ›  Cook:1hour10min  ›  Extra time:5hours cooling  ›  Ready in:6hours25min 

    1. Preheat oven to 150 degrees C. Place 6 ramekins on a towel set in a roasting pan at least 8cm deep.
    2. Stir together cream and sugar in a saucepan over medium heat and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream you can stir in the remaining hot cream without fear of the mixture curdling.
    3. Pour custard into the ramekins then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
    4. Once the custard has set place ramekins on a wire rack and allow to cool to room temperature, about 1 hour. Cover and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
    5. Unwrap the custards and sprinkle about 1 teaspoon of caster sugar onto each. Gently shake the custards so the sugar coats the entire top surface then tip the custards to a 45 degree angle and shake off excess sugar.
    6. Using a small hand butane torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel the cold custard underneath will harden the sugar into a crispy crust. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (178)

    Reviews in English (131)

    by
    191

    Great recipe (and I VERY rarely give 5 stars)! Followed it exactly. I have a couple of tips: 1) After whisking, wait for the froth on top of the mixture to dissipate before pouring into the ramekins. I poured the hot water and put the dishes in the oven before the froth went down, and the froth baked... making my tops bubbly and brown and ugly. I had to scrape them clean before I could add sugar to the tops. 2)PLEASE use a quality cream. I used a cheap cream because the good quality one at the store was close to its expiration date. The creme brulee was still wonderful, but we could definitely taste the poor quality cream.  -  16 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    84

    This was a great recipe. I substituted the Irish Cream with Amaretto, and the results were fantastic. I would definently make it again!  -  21 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    78

    Excellent. First time I have ever made Creme Brule, and I stuck right to the recipe. It was excellent. I decided to try a recipe from another web site to just compare and it couldn't touch this one. I will stick with this for good. Thanks Grace  -  14 Feb 2008  (Review from Allrecipes USA and Canada)

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