I’ve said it before and I’ll say it again. Creme Brulee is my all-time favorite dessert. On top of that, I love the flavor of Irish Cream. I’ve put it in brownies, pie, and I’ve flavored hot cocoa with it. So, when I saw this recipe for Irish Creme Brulee, you know I had to make it.
We sell these flavoring syrups that are typically used to flavor Italian Sodas, coffee, and hot cocoa. I think they add some amazing flavor to baked goods and other desserts too. I have several flavors at home that I use all the time. They even make a great ice cream topping.
Did you notice the ramekins? I’ll admit it; I’m not only a sucker for creme brulee, but also for ramekins. Good thing they go together so well. 🙂 Can you imagine my excitement when I saw these colored ramekins come into the store? They come in green, orange (although it’s more goldish), red, and blue. I thought the green and orange ones would be perfect for some St. Patrick’s Day Irish Creme Brulee.
Oh, and did you also noticed that little spoon? It’s called a demitasse spoon. It’s about 4 inches long and is absolutely perfect for eating creme brulee, ice cream, pudding, and yogurt. We sell those too, in case you were wondering.
Irish Cream Creme Brulee
- 2 cups heavy whipping cream
- 3/4 cup Irish Cream flavoring syrup
- 3 eggs
- 3 egg yolks
- granulated sugar for the tops
- Preheat oven to 325 F.
- In a saucepan, heat cream and flavoring syrup until just hot. DO NOT BOIL. Set aside.
- In a medium bowl, whisk eggs and egg yolks together. (Note: In a typical creme brulee, sugar is added to the eggs. In this recipe there is already enough sugar in the flavoring syrup, so no sugar is needed in the eggs.)
- Gradually add hot cream mixture to eggs, stirring constantly.
- Place in 6 4 oz. ramekins and place in a 9×13 baking dish. Pour water into baking dish until it reaches halfway up the sides of the ramekins.
- Bake 25-30 minutes or until creme brulee is set when baking dish is jiggled.
- Remove ramekins from baking dish and allow to cool 30 minutes. Refrigerate at least 8 hours or overnight.
- Just before serving, sprinkle granulated sugar over the top of each creme brulee.
- Set oven to broil and place ramekins on a baking sheet. Place in the oven 6-8 inches below the heat source for 30-60 seconds. Rotate baking sheet if sugar is melting unevenly. Watch carefully as sugar burns easily. When it is golden-brown, remove from oven. Let sugar harden for 2 minutes. Serve immediately.
Recipe adapted from Betty Crocker
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