How-to make Crème Brûlèe with Bailey’s

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As everyone is aware St. Patrick’s Day is only a week away. I personally cannot wait for it because of all the cuisine that comes out during this time. Shepheard’s Pie, colcannon, braised cabbage, and so much more! While I was looking up different recipes to try, I came across one that caught my eye, Irish Cream Crème Brûlèe.

I am in love with custard-based desserts because of their rich texture and flavor. To combine alcohol and custard and create an amazing tasting dessert, now that is priceless.

I come from an Irish and Swedish Background. Both cultures have always had a huge influence on my decisions, not only as a cook but also as a person. I LOVE Irish cuisine and Swedish cuisine, don’t even get me started on Swedish Pancakes.

Desserts are an unusual thing I make. Usually I will just buy a tub of ice cream and call it good. I got a really sweet culinary torch for Christmas that works amazing. I even use it at work now because it’s a compact little thing that really packs a punch.

I gathered the ingredients I needed and got to work:

12 Egg yolks
2/3 C white sugar
4 C Heavy Cream
1 C Baileys Irish Cream Liquor
1 Teaspoon Vanilla

For the Irish Cream Crème Brûlèe:

I started out with 12 eggs split the yolks and whites into separate bowls. Only the yolks are required for this recipe. I saved the whites for a meringue that I turned into Baileys Meringues cookies that’ll serve up some holiday spirit.

Next I poured the cream into a saucepan and added the sugar. turn the heat on medium low so the cream doesn’t burn to the bottom of the pan

In the bowl with all the yolks I added vanilla and the Baileys Irish Cream. Mix it by hand to not incorporate too much air.

After the Heavy Cream just came to a boil, I pull it off the stove. Then start tempering in the cream to the eggs while whisking the eggs by hand.

Tempered Cream in Irish Cream Crème Brulee

After all the cream is incorporated into the egg, you’ll have your Irish Cream Crème Brûlèe base.

Bailey's Irish Cream Creme Brulee Mixture

I let the mixture sit for a few hours to settle and cool down a little bit before baking.

For Baking:

Set the oven to 325F.

Have 4 clean ramekins ready. Another bonus when purchasing this specific torch is that is comes with 4.

Have a long enough and deep enough pan so the ramekins can sit inside.

Tip: When you pour the water, boil it first on either the stovetop or kettle to speed up the baking process.

Pour the Irish Cream Crème Brulee mixture into the ramekins but do not brim them.

I take my torch and burn off the air bubbles on top of the mixture. It will have a smooth finish when you pull them out of the oven.

cover the entire pan with aluminum foil and CAREFULLY place the pan into the oven. if you spill water into the crème brûlèe it will mess them up and you’ll have to start over.

Time it for 20 minutes. Check them by jiggling the dish’s carefully. continue cooking until the mixture as settled into an almost gelatin like substance. If you did my trick by boiling the water, it should only take about 40 minutes to cook (two 20-minute sessions).

Lastly, and this is one of the most important parts is to pull the pan out without spilling boiling hot water all over yourself, or worse, all over your hard-earned crème brûlèe. place the ramekins somewhere they will cool. Once they are cool enough place them in the fridge to cool overnight or at least an hour.

For the Topping:

Now comes the signature of the crème brûlèe, a caramelized coating.

The best sugar to use is a sugar in the raw or Turbinado cane sugar. A light coating is all that is required because it will melt and spread. Use the torch and keep it far enough away so the sugar doesn’t end up tasting like butane but close enough to actually melt the sugar, it shouldn’t be a long process.

This is what it looks like.