Irish Cream Crème Brûlée Recipes

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IRISH CRèME BRûLéE



Irish Crème Brûlée image

Enjoy this delicious brûlée packed with whipping cream, Irish cream liqueur, eggs and sugar - a wonderful dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h30m

Yield 8

Number Of Ingredients 6

1 pint (2 cups) whipping (heavy) cream
3/4 cup Irish cream liqueur
3 eggs
3 egg yolks
1/4 cup granulated sugar
1/4 cup packed brown sugar

Steps:

  • Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.
  • In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
  • Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
  • Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
  • Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.

Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 250 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 22 g, TransFat 1/2 g

IRISH CREAM CREME BRULEE



Irish Cream Creme Brulee image

This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.

Provided by Grace Gutberlet

Categories     World Cuisine Recipes     European     French

Time 6h25m

Yield 6

Number Of Ingredients 6

2 cups heavy cream
⅓ cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
  • Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
  • Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
  • Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
  • Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
  • Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 21.8 g, Cholesterol 313.5 mg, Fat 33.8 g, Protein 4.3 g, SaturatedFat 19.9 g, Sodium 38.8 mg, Sugar 18.8 g

BAILEY'S CREME BRULEE



Bailey's Creme Brulee image

This recipe came from a WE-energy book compliments of chef Mark J. Olson, culinary arts instructor in Janesville, Wisconsin.

Provided by Lauren in Wisconsin

Categories     Dessert

Time 1h5m

Yield 4 oz., 12 serving(s)

Number Of Ingredients 7

1 quart heavy cream
6 ounces bailey's irish cream
1 tablespoon vanilla extract
3/4 cup light brown sugar
12 egg yolks
1/4 cup brown sugar
1/4 cup white sugar

Steps:

  • Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
  • Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
  • When combined, add a bit more, and so on until warmed through.
  • When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
  • Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
  • Remove from water bath and refrigerate at least 4 hours or overnight.
  • To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.

Nutrition Facts : Calories 411.9, Fat 33.4, SaturatedFat 19.7, Cholesterol 274.7, Sodium 42.8, Carbohydrate 25.1, Sugar 22.3, Protein 4.1

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