Looking for an amazing Irish Cream Creme Brulee Recipe? This recipe is delicious and perfect no matter what time of year it is.
Prep Time 20minutes
Cook Time 1hour
Resting Time 4hours
Powdered Sugaras 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.
Recipe Credit: The Best of Life Magazine (BestofLifeMag.com)