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Decadent Flavors of Irish Coffee Crème Brûlée

Irish Coffee Crème Brûlée made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup brewed strong coffee
  • 1/4 cup Irish whiskey
  • 3/4 cup granulated sugar
  • 6 large egg yolks
  • 1 tablespoon vanilla extract
  • Extra granulated sugar for caramelizing

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. In a saucepan, combine the heavy cream, whole milk, brewed coffee, and Irish whiskey. Heat over medium until steaming.
  3. In a bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
  4. Gradually pour the warm cream mixture into the egg mixture, stirring constantly to temper the eggs.
  5. Add the vanilla extract and mix well to combine.
  6. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove any solids.
  7. Divide the mixture evenly among six ramekins and place them in a deep baking dish.
  8. Fill the baking dish with hot water, halfway up the sides of the ramekins.
  9. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is slightly jiggly.
  10. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
  11. Before serving, sprinkle a thin, even layer of sugar over each custard.
  12. Using a kitchen torch, caramelize the sugar until it turns golden brown and bubbly.
  13. Allow the brûlée to cool for a minute before serving to let the sugar crust harden.