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READY IN 6+ hrs

Irish Cream Creme Brulee

Read Reviews (106)

"This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it." — Grace Gutberlet

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Original recipe makes 6 creme brulees Change Servings

2 cups heavy cream
1/3 cup white sugar
6 egg yolks

1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed

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Directions

Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
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.
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.
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.
Unwrap the custards, and sprinkle about 1 teaspoon of superfine 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.
Using a small hand 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. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

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PREP 15 mins
COOK 1 hr 10 mins
READY IN 6 hrs 25 mins

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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.

—ABCDEFG679

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Most Helpful Critical Review

Jun 02, 2011

good, moist and strong flavor. First bite is a tad bit disappointing, but it gets better as you eat it

—hannah

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142 Ratings

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Jul 21, 2008

This was a great recipe. I substituted the Irish Cream with Amaretto, and the results were fantastic. I would definently make it again!

—Jessi M.

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Feb 14, 2008

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

—rpb1951

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Mar 16, 2009

This turned out excellent! I used a butane torch to broil the sugar and served it with fresh whipped cream (that I added Irish Cream to) and a chocolate clover leaf. Suggestions: Be very careful not to let the liquid get too hot. To test when it is ready, coat the back of a spoon and run a line with your finger down the center. If the line stays, your liquid is hot enough. If it curdles, blend it with a small amount of milk and pour it through a strainer. Also, cook the custard to between 165 & 175 degrees. Any higher and it will separate.

—Lynnessa

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Jun 23, 2009

Very good, but with only a subtle hint of Irish Cream flavor. Would have liked to see it more pronounced, so I'd suggest adding more. Rather than superfine sugar I used the coarser, demerara sugar. My ramekins were shallow rather than the 6 oz. custard type ramekins and needed just 25 minutes of baking time, so the specified baking time is only approximate!

—naples34102

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Nov 04, 2007

I followed the recipe exactly, and although time consuming, it was very easy to make. I didn't have Irish Cream on hand so I made it without and it was wonderful.

—PLONGSTOCKING

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Dec 31, 2007

Followed this recipe exactly as written, and YUMMM! Do be careful when incorporating the hot cream / sugar mixture into the egg yolks--I strained the mixture through a sieve, and found a few teeny bits of scrambled egg. The custard sets up beautifully--great recipe!

—Kelly

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Nutrition

Calories
417 kcal
21%

Carbohydrates
21.8 g
7%

Cholesterol
314 mg
105%

Fat
33.8 g
52%

Fiber
0 g
0%

Protein
4.3 g
9%

Sodium
39 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Irish Cream Creme Brulee

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 417
Calories from Fat: 304

% Daily Value *
Total Fat 33.8g 52 %
Saturated Fat 19.9g 99 %
Cholesterol 314mg 105 %
Sodium 39mg 2 %
** Potassium 79mg 2 %
Total Carbohydrates 21.8g 7 %
Dietary Fiber 0g 0 %
Protein 4.3g 9 %
Sugars 18.8g
** Vitamin A 28 %
** Vitamin C < 1 %
** Calcium 9 %
** Iron 5 %
** Thiamin 5 %
** Niacin 7 %
** Vitamin B6 5 %
** Magnesium 2 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.