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A Delightful Twist on Irish Coffee Crème Brûlée

This Irish Coffee Crème Brûlée blends rich coffee essence with creamy custard, creating a delightful dessert that elevates any gathering or special occasion.

Ingredients

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 5 large egg yolks
  • 1 tablespoon instant coffee granules
  • 2 tablespoons Irish whiskey
  • 1 teaspoon vanilla extract
  • Additional sugar for topping

Instructions

  • Preheat the oven to 300°F (150°C).
  • In a saucepan, combine the heavy cream, sugar, and instant coffee. Heat over medium until just simmering.
  • In a separate bowl, whisk together the egg yolks, Irish whiskey, and vanilla extract until combined.
  • Slowly pour the hot cream mixture into the egg mixture, whisking continuously.
  • Strain the mixture through a fine-mesh sieve into a measuring cup or bowl.
  • Divide the custard mixture among ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
  • Bake the custards for 30-35 minutes, or until set but still jiggly in the center.
  • Remove the ramekins from the water bath and let them cool at room temperature before refrigerating for at least 2 hours.
  • When ready to serve, sprinkle a thin layer of sugar over each custard and use a kitchen torch to caramelize the top.
  • Let the caramelized sugar cool for a few minutes before serving to allow it to harden.