Irish Cream Creme Brulee
by Megan Pence
Adapted from Mad About Macarons - Classic Creme Brulee
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
~ ¾ cup heavy cream
~ ½ cup whole milk
~ ¼ cup Irish Cream liquor
~ 5 egg yolks
~ 80 grams Baker’s Sugar + 1 Tbsp for flaming
~ 1 - 13x9in dish
~ 4 ramekins
Preheat oven to 250 degrees.
In a medium size bowl, whisk yolks and 80g baker’s sugar together until creamy. In a small saucepan whisk cream, milk and irish cream until hot, but not boiling. Pour over the egg mixture in bowl and whisk together.
Pour into individual ramekins and place filled ramekins in 13x9in pan. Pour water into 13x9in pan until it reaches approximately ½ way up the sides of the ramekins.
Place in oven for 1 hour and 15 minutes. Let them cool, and place in fridge for at least 2 hours.
Before serving, evenly spread 1 tablespoon of baker’s sugar over the top of the four ramekins, heating to caramelize using a blowtorch, or placing under broiler until brown and bubbly. Eat when sugar cools and turns hard.