I’m not much of a sweet tooth, but it just seems appropriate to start my blog on a sweet note. And by that, a lusciously sweet one. There are so many versions of Creme Brulee recipes out there, but this is by far my favorite. The Irish cream elevates the dessert, and brings an even warmer decadence to the classic French custard. And if that didn’t sway you to make some creme brulee of your own, you should know that creme brulees are relatively easy to make, can be made much in advance (I leave it up to 3 days in the fridge), and makes quite an impression at a dinner party!
Although a broiler can be used to caramelize the sugar topping, a kitchen torch is highly recommended. Torches give you a well rounded, aesthetically pleasing coating of hard caramel, while broilers are hard to control and often result in splotchy patches of burnt and non-caramelized sugar. For all the perfectionists out there, authentic Creme Brulee should be served at room temperatures or just slightly chilled, and this is where torches play a critical role. While a torch delivers precise heating to caramelize the sugar topping without distributing too much heat to the custard itself, broilers tend to heat the entire dessert, resulting in a warm Creme Brulee *gasp*. But of course, at the end of the day, all that matters is that you create something you enjoy.
Small torches can be found for around $30 in most Home Outfitters, Homesense or Benix and it is an investment you won’t regret!
So without further ado, I present to you… my first Nommy Nom recipe entry:
Irish Cream Creme Brulee
Prep Time: 20 mins Oven Time: 60 mins Cooling/Setting Time: 5 Hrs
- Heavy Cream ——————- 440mL
- White Sugar ——————–1/2 Cup
- Egg Yolks (Large Eggs) ——- 6
- Real Vanilla Extra ————— 1 tsp
- Irish Cream Liquer ————– 6 tbs
- Castor Sugar ——————– As needed (about 1/2 Cup)
The fun part:
- Preheat oven to 300 degrees F (150 degrees C). Place ramekins in a roasting pan
- Whisk together egg yolks, vanilla and Irish cream together until combined. (Do not overbeat!)
- Combine cream and sugar in a saucepan and stir over medium heat, until very hot, but not boiling.
- Slowly add 1/3 of the hot cream to the egg yolk mixture, making sure not to let the egg yolks curdle. When incorporated, stir in remaining hot cream.
- Pour custard into the ramekins and fill roasting pan with boiling water until ramekins are submerged by half. Bake in preheated oven for around 50-60 minutes until set.
- Remove from oven, and allow ramekins to cool to room temperature. Then cover with cling film, and allow to cool in a refrigerator (around 3-4 hrs).
- When ready to serve, sprinkle a layer of white sugar on top of the creme brulee and heat with a torch, making short passes over the sugar without having the flame touch the sugar. The sugar should melt, caramelize and turn a rich brown color. The sugar layer should harden to form a hard caramel crust.
- If a kitchen torch is not available, the sugar dusted creme brulee can be broiled 3 inches away from the heat element (3-5mins). Make sure to monitor the creme brulee when broiling to prevent it from burning.
- Serve and enjoy!