Another Recipe Kitchen Tested by the Party Saviors
Toasted Irish Cream Creme Brulee
Creme Brulee and Irish Cream...you have got to be kidding? To die for!
PREP TIME: 20 min.
COOK TIME: 1 hour
2 c heavy cream
1/3 c white sugar
6 egg yolks
1 t vanilla
3 T Irish cream liqueur
superfine sugar as needed
Preheat oven to 300 degrees. Place 6 (1/2 c) ramekins in a roasting pan at least 3" deep.
Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar is dissolved. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream whisking it in 2 T at a time (to avoid curdling) until incorporated. Once you have 1/3 of the cream incorporated, you can stir in the remaining hot cream.
Pour custard into the ramekins, then fill the pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50-60 min.
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 refrgerated until ready to serve.
Unwrap the custards, and sprinkle with 1 t 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.
Place the custards on a baking sheet and toast under the broiler for 3-4 min. until the sugar melts and turns deep brown, watch closely. Serve immediately.