Irish Cream Creme Brulee


2 cups heavy whipping cream

1/2 cup brown sugar

1/2 vanilla bean, or 2 Tbsp Vanilla Extract

3 yolks

2 eggs

1/3 cup Irish Cream Liquor

1/2 cup white refined sugar, for caramelizing


In a medium saucepan, bring cream, sugar, and vanilla to a simmer. Place eggs, yolks and Irish Cream into a mixing bowl, and whisk hot cream mixture into eggs. Pour mixture into ramekins. Place filled ramekins into a water bath and bake at 350°F for 45 minutes. Allow to cool completely, overnight in refrigerator is best. Sprinkle tops with sugar, and toast with a propane torch.

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