Irish Creme Brulee

I’ve said it before and I’ll say it again. Creme Brulee is my all-time favorite dessert. On top of that, I love the flavor of Irish Cream. I’ve put it in brownies, pie, and I’ve flavored hot cocoa with it. So, when I saw this recipe for Irish Creme Brulee, you know I had to make it.

We sell these flavoring syrups that are typically used to flavor Italian Sodas, coffee, and hot cocoa.  I think they add some amazing flavor to baked goods and other desserts too.  I have several flavors at home that I use all the time.  They even make a great ice cream topping.

Did you notice the ramekins?  I’ll admit it; I’m not only a sucker for creme brulee, but also for ramekins.  Good thing they go together so well.  🙂  Can you imagine my excitement when I saw these colored ramekins come into the store?  They come in green, orange (although it’s more goldish), red, and blue.  I thought the green and orange ones would be perfect for some St. Patrick’s Day Irish Creme Brulee.

Oh, and did you also noticed that little spoon?  It’s called a demitasse spoon.  It’s about 4 inches long and is absolutely perfect for eating creme brulee, ice cream, pudding, and yogurt.  We sell those too, in case you were wondering.

Irish Cream Creme Brulee

• 2 cups heavy whipping cream
• 3/4 cup Irish Cream flavoring syrup
• 3 eggs
• 3 egg yolks
• granulated sugar for the tops

 

1. Preheat oven to 325 F.
2. In a saucepan, heat cream and flavoring syrup until just hot.  DO NOT BOIL.  Set aside.
3. In a medium bowl, whisk eggs and egg yolks together.  (Note: In a typical creme brulee, sugar is added to the eggs.  In this recipe there is already enough sugar in the flavoring syrup, so no sugar is needed in the eggs.)
4. Gradually add hot cream mixture to eggs, stirring constantly.
5. Place in 6 4 oz. ramekins and place in a 9×13 baking dish.  Pour water into baking dish until it reaches halfway up the sides of the ramekins.
6. Bake 25-30 minutes or until creme brulee is set when baking dish is jiggled.
7. Remove ramekins from baking dish and allow to cool 30 minutes.  Refrigerate at least 8 hours or overnight.
8. Just before serving, sprinkle granulated sugar over the top of each creme brulee.
9. Set oven to broil and place ramekins on a baking sheet.  Place in the oven 6-8 inches below the heat source for 30-60 seconds.  Rotate baking sheet if sugar is melting unevenly.  Watch carefully as sugar burns easily.  When it is golden-brown, remove from oven.  Let sugar harden for 2 minutes.  Serve immediately.

Recipe adapted from Betty Crocker