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An overhead shot of 3 ramekins of Irish Whiskey Crème Brûlée shows the caramelized crunch top and silky smooth custard interior. A bottle of Irish Whiskey is on the side.
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Irish Whiskey Crème Brulee
Prep Time
10 mins
Cook Time
40 mins
Chill Time
2 hrs
Total Time
2 hrs 50 mins
 

Try our Irish Whiskey Crème Brûlee Recipe for a luxurious silky custard with crisp sugar, enriched with distinct Irish spirit and coffee.

Servings: 5 servings
Author: Gemma Stafford
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 (16 fl oz/480 ml) heavy whipping cream
  • ¼ cup (2 fl oz/60 ml) O’Driscoll’s Irish Whiskey
  • ½ teaspoon instant coffee
Instructions

  1. 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.

  2. In a heatproof bowl, whisk the eggs, egg yolks, 3 tablespoons of sugar and vanilla extract together. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.
  7. 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.
  8. 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.
Recipe Notes
  • Watch carefully during the end of the baking time – the custard should still be a little jiggly in the middle when you are done baking.
  • Once you remove the custards from the oven, also remove them from the baking dish right away or the custards will continue to cook in the water bath.
  • Only caramelize the sugar when you are ready to serve.
  • If you don’t have a kitchen torch, you can caramelize the sugar under the broiler for 30 seconds and up to 2 minutes. Watch very carefully so the sugar doesn’t burn.