Irish Cream Crème Brûlée

Recipe by: Erica from thecrumbykitchen.com

Revamp your classic Crème Brûlée with Irish Cream!

Make This Recipe

1 cup heavy cream

3 large Eggland's Best Egg yolks

¼ cup Irish cream

2 tablespoons + 3 teaspoons granulated sugar, separated

1 teaspoon vanilla extract

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Preheat oven to 325° F
In a small saucepan, combine cream and sugar and cook over low heat just until simmering. Allow cooling for a few minutes.
In a bowl, combine egg yolks, Irish cream, and vanilla. Whisk until well combined.
Slowly add ⅓ of the warm cream mixture to temper the eggs, then add the rest and whisk well.
Divide between 3 6-ounce ramekins and place ramekins in a baking pan. Fill the pan with boiling water halfway up the sides of the ramekins.
Bake for 40-45 minutes until centers are barely set. Cool until touchable, then refrigerate for 3-4 hours.
When ready to serve, top each custard with a teaspoon of sugar, turning the ramekin to create an even, thin layer.
Using a kitchen torch, melt and caramelize the sugar until browned to the desired color. Cool 5 minutes before serving; serve within two hours.
If you don’t have a kitchen torch, simply place the ramekins under a high broiler, 2-3 inches from the heat source, for 4-5 minutes until the sugar has caramelized.