Irish Whiskey Crème Brûlée Recipe
Shaziya
This Irish Whiskey Crème Brûlée is a luxurious twist on a classic dessert, blending velvety custard with a hint of smoky whiskey.
The rich, buttery custard is infused with the warm, earthy notes of Irish whiskey, creating a harmonious balance of flavors.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 2 minutes mins
- 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
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.
Keyword Caramelized Sugar, Crème Brûlée, custard, dessert recipe, Irish whiskey