Irish Cream Crème Brûlée

Recipe View Preheat oven to 300°F (150°C). Arrange 6 ramekins in a deep roasting pan. Place a kitchen towel beneath the ramekins to prevent them from skidding. (5 minutes)

Recipe View In a saucepan over medium heat, combine heavy cream and granulated sugar. Stir continuously until the sugar is completely dissolved and the mixture is hot, but not boiling. (8 minutes)

Recipe View In a separate bowl, whisk together egg yolks, vanilla extract, and Irish cream liqueur until well combined. (3 minutes)

Recipe View Gradually temper the egg yolk mixture by slowly whisking in about 1/3 of the hot cream mixture, a couple of tablespoons at a time, until fully incorporated. This prevents the eggs from curdling. Once tempered, whisk in the remaining hot cream mixture. (5 minutes)

Recipe View Gently pour the custard mixture into the prepared ramekins. Carefully pour boiling water into the roasting pan to reach halfway up the sides of the ramekins. (2 minutes)

Recipe View Bake in the preheated oven until the custards are set but still slightly jiggly in the center, approximately 50 to 60 minutes.

Recipe View Remove the roasting pan from the oven and carefully transfer the ramekins to a wire rack to cool to room temperature. (1 hour)

Recipe View Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custards to chill completely. (4 hours)

Recipe View Before serving, unwrap the custards and sprinkle a thin, even layer of superfine sugar over the top of each ramekin. Gently shake the ramekins to distribute the sugar evenly, then tilt to remove any excess. (2 minutes)

Recipe View Using a kitchen torch, caramelize the sugar by holding the flame a few inches above the surface and moving it in a sweeping motion until the sugar melts and turns a deep golden brown. Alternatively, place the sugar-dusted custards under a broiler, watching carefully, until caramelized. (3 minutes)

Recipe View Serve immediately, enjoying the contrast between the crisp, caramelized sugar and the cold, creamy custard.