irish crème brûlée made with baileys irish creamed liqueur
Desserts & Baking
Irish Crème Brûlée
irish crème brûlée with baileys
Ingredients
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Directions
- 1
Preheat oven to 150°C (top/bottom).
- 2
Heat cream in a saucepan until hot and just steaming (do not boil).
- 3
Remove from heat, stir in Baileys and vanilla.
- 4
In a bowl, whisk egg yolks and sugar until pale (don’t over-whisk).
- 5
Slowly pour the warm cream into the yolks while whisking gently.
- 6
Strain mixture (important for silky texture)
- 7
Pour into 5 ramekins. Place ramekins in a deep tray. Pour hot water around them until halfway up the sides.
- 8
Bake 35–40 minutes until set but still slightly wobbly in the center.
- 9
Cool, then refrigerate at least 4 hours (overnight is best).
- 10
To Brûlée: Sprinkle a thin, even layer of sugar on top.
- 11
To Brûlée: Torch until deep golden and glassy.
- 12
To Brûlée: Let sit 1-2 minutes to harden before serving.
Notes
Tips: If you don’t have a torch, grill under very high heat for a few seconds (watch closely). Serve with berries or shortbread. Enjoy 🍓🫐
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