A typically French dessert, Irish Cream creme brulee has been a very nice traditional food on the table of many Europeans since its creation in the 17th century. It then made its way onto other continents as world travel expanded and it became a favorite food for many new cultures.
Looking for an amazing Irish Cream Creme Brulee Recipe? This recipe is delicious and perfect no matter what time of year it is.
What we will cover here is the classic recipe with an interesting Irish twist. Now we all know Irish cream and its nice, sweet and wonderful alcoholic taste, but imagine that taste as an overlay on top of your typical caramelized creme brulee!
The combination in this Irish Cream Creme Brulee Recipe is very nice and tasty as you will find out when you complete this.
Irish Cream Creme Brulee Recipe Ingredients
There is a reason creme brulee is considered more of an expensive dessert. The ingredients aren’t very expensive. In fact, you may already have a lot of them.
You may not get it right the first time, and you may not get it right the second time. But you will be able to make this dish and love the results.
Directions for Irish Cream Creme Brulee
The first thing we must do is preheat the oven to 300°F (150°C) and then place six ramekins on a towel set in a deep roasting pan.
Then you need to stir the sugar and cream together in a saucepan on a medium heat so they can melt together. Next, comes the following: whisk the yolks, vanilla, and Irish cream together until they have blended well and then begin adding the hot cream.
Work slowly by adding 1/3 of it in only about two spoonfuls at a time. Once you do that you can add the rest to the mix without a worry. This is done to prevent the curdling of the mix as you work.
Now you must pour the newly made custard into the ramekins. Once that is done you must add hot, boiling water into the saucepan until the water comes up about halfway to the edge of the ramekins.
Now you can bake it in the oven for about an hour until they set.
Once they have set you must remove them and set them on a wire rack, allowing them to cool down for about an hour in room temperature.
Cover it and refrigerate it for another four hours so you can give it a chance to set. You can keep them in the fridge until you need to serve them – they are a dairy product and they need to be kept safe that way.
Once you are ready to serve, you unwrap them, then sprinkle some powdered sugar on top. Shake the custards carefully until their entire surface is covered with the sugar and then tip them so the excess sugar can fall off.
If you have a chance…use a small hand torch to melt the sugar on top of the custard. Use the heat, but don’t burn it with the flames.
The idea is to turn the sugar brown, caramelizing it on top. Doing so will help the top of the custard to harden into a nice, crispy crust. Once that is done you must serve them right away to achieve the best effect.
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Irish Cream Creme Brulee Recipe
- 2 cups Heavy Cream
- 6 Egg Yolks
- 1/3 cup Sugar
- 3 tbsp Irish Cream
- 1 tsp Vanilla Extract
- Powdered Sugar as needed
- Preheat oven to 300°F (150°C)
- Place six ramekins in a deep roasting pan.
- Add water to the deep roasting pan until it is halfway up the ramekins.
- Remove the ramekins and pour the water from the roasting pan into a pot and bring it to a boil. Continue on to the next steps while you wait for the water to start boiling. Replace the ramekins into the now empty roasting pan.
- In a saucepan, stir the sugar and cream together over medium heat until everything is melted and mixed.
- In a separate bowl, whisk the yolks, vanilla, and Irish cream together until they are well-blended. Begin adding the hot cream slowly. About two spoonfuls at a time as you continue to mix. Once you have added ⅓ of the hot cream into the bowl, add the rest to the mix.
- Pour the mixture from the bowl into the ramekins.
- Add the boiling water to the deep roasting pan making sure not to get any water into any of the ramekins.
- Bake in the oven for 1 hour or until they have set.
- Remove the ramekins from the roasting pan and place on a wire rack to allow them to cool down for about another hour at room temp.
- Cover and refrigerate for another four hours to allow everything to set properly.
- When you’re ready to serve, unwrap the ramekins and sprinkle powdered sugar on them.
- Tip each ramekin so that any excess sugar falls out.
- Use a hand torch if you can to crisp the sugar. Hold the flame slightly above the ramekins, do not point the flame directly at the sugar. The goal is to use the heat from the flame to melt and crisp the sugar on top.
- Serve immediately.