Dessertsbiggerbolderbaking
Irish Whiskey Crème Brulee
Try our Irish Whiskey Crème Brûlee Recipe for a luxurious silky custard with crisp sugar, enriched with distinct Irish spirit and coffee.
👥 5 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 10 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- whisk
- saucepan
📝 Preparation Steps
1
Preheat the oven to 325°F (165°C) and place five (6 oz/180 ml) ramekins in a baking dish and set aside. Set a kettle of water to boil.
2
In a heatproof bowl, whisk the eggs, egg yolks, 3 tablespoons of sugar and vanilla extract together. Set aside.
large eggs, (at room temperature)2(16 fl oz/480 ml) heavy whipping cream2 cupslarge egg yolks, (at room temperature)2vanilla extract1 teaspoon
3
In a small saucepan, combine the cream, O’Driscoll’s Irish Whiskey and instant coffee and heat over medium heat until it comes to a simmer.
4
Gradually whisk the hot cream into the egg mixture, stirring constantly, then strain through a fine mesh sieve into a measuring jug with a pour spout.
5
Divide the custard evenly among the ramekins, then pour boiling water from the kettle into the baking dish to come halfway up the sides of the ramekins.
6
Carefully place in the oven and bake until the custard is just set (and still a little jiggly in the middle), about ⏱️ 30-40 minutes.
7
Carefully remove the ramekins from the water bath and let cool to room temperature before transferring to the refrigerator to cool completely, about ⏱️ 2 hours and up to 2 days.
8
When ready to serve, sprinkle the remaining 4 tablespoons of sugar evenly over the tops of the custards and caramelize with a kitchen torch. Serve immediately.
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