- Dish type
- Creme brulee
Classic crème brûlée is fabulous, but for something different this version is hard to beat. It's a classic crème brûlée, except for the delectable addition of Irish cream. A lovely make-ahead dessert for a dinner party, since they can sit in the fridge for hours until you caramelise the sugar on top just before serving.
210 people made this
- 475ml double cream
- 5 tablespoons caster sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons Irish cream liqueur, such as Baileys®
- 2 tablespoons caster sugar as needed
MethodPrep:30min ›Cook:1hr ›Extra time:5hr chilling › Ready in:6hr30min
- Preheat oven to 150 C / Gas 2. Place 6 ramekins on a towel set in a roasting tin at least 8cm deep.
- Stir together cream and 5 tablespoons 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 tin with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
- Once out of the oven, place ramekins on a wire rack and allow to cool to room temperature, about 1 hour. Cover and refrigerate until cold, about 4 hours. They may remain refrigerated until ready to serve.
- Unwrap the ramekins, and sprinkle about 1 teaspoon of caster sugar onto each. Gently shake the ramekins so the sugar coats the entire top surface, then tip them to a 45 degree angle and shake off excess sugar.
- Using a small hand-held torch, melt the sugar by making short passes over top of the custard 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 grill.
Reviews & ratingsAverage global rating:(188)
Reviews in English (141)
Made this for a dinner party as we had baileys left over from christmas. Very easy and very good although a bit sweet for me if I do it again I will cut down on the sugar and see how it goes.-17 Jan 2014
Never having made a Brulee before I made this today for an early Christmas lunch. It was the easiest dessert I've ever made, but....... I reduced the oven temperature to 140 as I have a fan assisted oven and only cooked it for 45 minutes ,but next time I will reduce it by another 5 minutes as I felt it was a little firm. Also it needs more Baileys so will try an extra tablespoon next time. It was enjoyed by all and I'll certainly make it again with the mentioned tweaks to to fit our tastes.-20 Dec 2015
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.-16 Feb 2009