Irish Cream Crème Brûlée

Irish Cream Crème Brûlée

Serves 2.

This was my first attempt at Crème Brûlée, and I can say that it came out surprisingly well. I was afraid of it before, but I've found that, although it takes some extra attention, it's actually not all that difficult. I researched a ton of different recipes, before coming up with this one - my own small batch version! The Irish Cream proved to be a wonderful addition!

1 c. heavy cream
1/4 c. sugar
3 egg yolks
1/2 t. vanilla extract
1.5 T Irish Cream liqueur
2 t. brown sugar

Preheat oven to 325 degrees. Place 2 ramekins on a towel set in a baking pan at least 3 inches deep (I used a 9x9 baking pan).

Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until sugar dissolves. In a small bowl, whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking in 2 T. at a time until incorporated. Once you had added in 1/3 of the hot cream, you can add in the rest without worrying about the mixture curdling.
Pour custard into ramekins, then fill roasting pan with boiling water to come halfway up the sides of the ramekins (I needed ~4 c. boiling water). Bake in preheated oven for about 30 minutes, until set. If it's "set" before 30 minutes, don't hesitate to take it out early. "Set" means that when you gently shake the baking pan, the custard will jiggle slightly.

Cool on a wire rack and then refrigerate until cold, approximately 4 hours.

To create sugary crust, uncover ramekins and sprinkle 1 t. brown sugar on top of each. Shake to cover entire top surface, and then shake off excess sugar.
Under a preheated broiler, brown until deep brown, approximately 2 minutes. Don't let it burn!

Refrigerate until cold. Serve and enjoy!

A Note From The LL: Obviously, if you have a hand torch, use that. I don't own one, used the broiler, and it still created a nice crust.