Irish Cream Crème Brûlée

Prep Time
10 min
Cook Time
40 min
3 servings
Recipe by: Erica from

Revamp your classic Crème Brûlée with Irish Cream!

Irish Cream Crème Brûlée

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


  1. Preheat oven to 325° F
  2. In a small saucepan, combine cream and sugar and cook over low heat just until simmering. Allow cooling for a few minutes.
  3. In a bowl, combine egg yolks, Irish cream, and vanilla. Whisk until well combined.
  4. Slowly add ⅓ of the warm cream mixture to temper the eggs, then add the rest and whisk well.
  5. 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.
  6. Bake for 40-45 minutes until centers are barely set. Cool until touchable, then refrigerate for 3-4 hours.
  7. When ready to serve, top each custard with a teaspoon of sugar, turning the ramekin to create an even, thin layer.
  8. Using a kitchen torch, melt and caramelize the sugar until browned to the desired color. Cool 5 minutes before serving; serve within two hours.
  9. 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.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 276
Fat 21 g
Saturated Fat 12 g
Cholesterol 265 mg
Sodium 30 mg
Carbohydrates 18 g
Dietary Fiber 0 g
Protein 4 g