This Irish Whiskey Crème Brûlée is a luxurious twist on a classic dessert, blending velvety custard with a hint of smoky whiskey. The creamy, silky texture melts in your mouth, while the caramelized sugar topping adds a satisfying crunch.
With just 10 minutes of prep and 40 minutes of baking, it’s surprisingly simple to create a showstopping treat. Let it chill for 2 hours to achieve the perfect consistency, making it an ideal make-ahead dessert for any occasion.
The rich, buttery custard is infused with the warm, earthy notes of Irish whiskey, creating a harmonious balance of flavors. Each spoonful offers a delightful contrast between the smooth custard and the crisp, golden crust.
Whether you’re hosting a dinner party or treating yourself, this dessert promises to impress with its elegance and depth of flavor. It’s a decadent yet approachable recipe that’s sure to become a favorite.
Ingredients for Irish Whiskey Crème Brûlée
- 2 large eggs (at room temperature)
- 2 large egg yolks (at room temperature)
- 3 tablespoons granulated sugar (plus 4 tablespoons for caramelizing)
- 1 teaspoon vanilla extract
- 2 cups (16 fl oz/480 ml) heavy whipping cream
- ¼ cup (2 fl oz/60 ml) O’Driscoll’s Irish Whiskey (or substitute with another Irish whiskey)
- ½ teaspoon instant coffee (optional, for a subtle coffee flavor)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Place five (6 oz/180 ml) ramekins in a baking dish and set aside. Bring a kettle of water to boil.
- In a heatproof bowl, whisk together the eggs, egg yolks, 3 tablespoons of sugar, and vanilla extract. Set aside.
- In a small saucepan, combine the cream, Irish whiskey, and instant coffee. Heat over medium heat until it reaches a simmer.
- Gradually whisk the hot cream mixture into the egg mixture, stirring constantly. Strain through a fine mesh sieve into a measuring jug with a pour spout.
- Divide the custard evenly among the ramekins. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake in the oven for 30-40 minutes, or until the custard is just set (it should still jiggle slightly in the center).
- Carefully remove the ramekins from the water bath and let cool to room temperature. Transfer to the refrigerator to chill completely, about 2 hours (or up to 2 days).
- When ready to serve, sprinkle the remaining 4 tablespoons of sugar evenly over the custards. Use a kitchen torch to caramelize the sugar until golden and bubbly. Serve immediately.
Perfect Pairings: Serving Suggestions
This Irish Whiskey Crème Brûlée is a showstopper on its own, but pairing it with a few extras can elevate your dessert game. Serve with a side of fresh berries like raspberries or strawberries for a burst of freshness.
A drizzle of chocolate sauce or a sprinkle of crushed pistachios adds a delightful contrast in texture and flavor. For a truly indulgent experience, pair it with a small glass of Irish coffee or a shot of O’Driscoll’s Irish Whiskey to complement the flavors in the custard.
Storage Secrets: Keeping It Fresh
If you’re not serving the crème brûlée right away, you can store it in the refrigerator for up to 2 days before caramelizing the sugar topping. Cover the ramekins tightly with plastic wrap to prevent any odors from seeping in.
Avoid freezing, as it can alter the creamy texture. When ready to serve, simply sprinkle the sugar and torch it for that perfect, crackly finish.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the custard mixture a day ahead and let it chill in the ramekins overnight. This way, you’ll only need to caramelize the sugar before serving.
If you don’t have a kitchen torch, you can use the broiler in your oven—just keep a close eye to avoid burning. For an even quicker cleanup, strain the custard mixture directly into the ramekins instead of using a measuring jug.
Recipe Variations: Mix It Up
Feel free to experiment with this recipe to suit your taste. Swap the Irish whiskey for bourbon or rum for a different flavor profile. If you’re not a fan of coffee, omit it entirely or replace it with a pinch of cinnamon or nutmeg. For a lighter version, use half-and-half instead of heavy cream, though the texture will be slightly less rich.
Essential Equipment Guidance
To nail this recipe, you’ll need a few key tools. A fine mesh sieve ensures a silky-smooth custard, while a kitchen torch is essential for that signature caramelized topping. If you don’t have ramekins, small oven-safe bowls or jars can work in a pinch. A deep baking dish is also crucial for the water bath, which helps the custard bake evenly without curdling.
Irish Whiskey Crème Brûlée Recipe
Ingredients
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 3 tablespoons plus 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream (16 fl oz/480 ml)
- ¼ cup O’Driscoll’s Irish Whiskey (2 fl oz/60 ml)
- ½ teaspoon instant coffee
Instructions
- Preheat the oven to 325°F (165°C) and place five (6 oz/180 ml) ramekins in a baking dish and set aside. Set a kettle of water to boil.
- In a heatproof bowl, whisk the eggs, egg yolks, 3 tablespoons of sugar and vanilla extract together. Set aside.
- In a small saucepan, combine the cream, O’Driscoll’s Irish Whiskey and instant coffee and heat over medium heat until it comes to a simmer.
- Gradually whisk the hot cream into the egg mixture, stirring constantly, then strain through a fine mesh sieve into a measuring jug with a pour spout.
- Divide the custard evenly among the ramekins, then pour boiling water from the kettle into the baking dish to come halfway up the sides of the ramekins.
- Carefully place in the oven and bake until the custard is just set (and still a little jiggly in the middle), about 30-40 minutes.
- Carefully remove the ramekins from the water bath and let cool to room temperature before transferring to the refrigerator to cool completely, about 2 hours and up to 2 days.
- When ready to serve, sprinkle the remaining 4 tablespoons of sugar evenly over the tops of the custards and caramelize with a kitchen torch. Serve immediately.
