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My review
Irish Cream Creme Brulee
8
Grace Gutberlet
"This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it."
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Ingredients
6 h 25 m servings 417Original recipe yields 6 servings (6 creme brulees)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
- Stir together cream and 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 pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
- Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
- Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
- Using a small hand torch, melt the sugar by making short passes over top of the custards 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 broiler in the oven.
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Reviews
Read all reviews 148192 Ratings
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Most helpful positive review
2/16/2009
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 rame...
Most helpful critical review
6/1/2011
good, moist and strong flavor. First bite is a tad bit disappointing, but it gets better as you eat it
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2/16/2009
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 rame...
7/21/2008
This was a great recipe. I substituted the Irish Cream with Amaretto, and the results were fantastic. I would definently make it again!
2/14/2008
Excellent. First time I have ever made Creme Brule, and I stuck right to the recipe. It was excellent. I decided to try a recipe from another web site to just compare and it couldn't touch th...
3/16/2009
This turned out excellent! I used a butane torch to broil the sugar and served it with fresh whipped cream (that I added Irish Cream to) and a chocolate clover leaf. Suggestions: Be very careful...
6/20/2009
Very good, but with only a subtle hint of Irish Cream flavor. Would have liked to see it more pronounced, so I'd suggest adding more. Rather than superfine sugar I used the coarser, demerara sug...
11/4/2007
I followed the recipe exactly, and although time consuming, it was very easy to make. I didn't have Irish Cream on hand so I made it without and it was wonderful.
12/31/2007
Followed this recipe exactly as written, and YUMMM! Do be careful when incorporating the hot cream / sugar mixture into the egg yolks--I strained the mixture through a sieve, and found a few tee...
10/20/2007
This was wonderful. I put them umder the broiler but it is definately worth investing in a torch. The upper half of the creme brulee was warm instead of the whole thing being cold. Wonderful ...
9/23/2008
Excellent! This was very easy to make. I didn't have Irish Cream so instead I used Frangelico (hazelnut liquer). I have a kitchen blowtorch which worked perfectly so the custard stayed chille...