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Irish Whiskey Crème Brûlée Recipe

Irish Whiskey Crème Brûlée Recipe
Irish Whiskey Crème Brûlée Recipe


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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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Our Irish Whiskey Crème Brûlée Recipe gives the traditional French treat a festive upgrade. With a big splash of whiskey,  a hint of coffee, and notes of vanilla, this luscious treat tastes just like your favorite Irish Cream Liqueur! You can whip up this 6-ingredient recipe in under an hour and then pop it into the fridge to chill. 

  • The creamy, lush custard is like the dreamiest, most elegant pudding, and it’s brimming with sophisticated flavors.
  • The iconic crème brûlée shell elevates this dessert to restaurant-level specialness.

I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in this crème brûlée. My cousin, Michael J. Stafford, is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). In addition, Michael has beautifully chronicled the history of the Stafford family in Wexford on the Stafford Bonded website. O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a remarkable person and a great storyteller who recently passed away at 104. You will understand the inspiration when you hear Diarmuid talk of the O’Driscoll family.

Table of Contents

An overhead shot of 3 ramekins of Irish Whiskey Crème Brûlée shows the caramelized crunch top and silky smooth custard interior.

What is Irish Whiskey Crème Brûlée?

  • Irish Whiskey Crème Brûlée is a traditional crème brûlée—a silky custard base topped with a layer of caramelized sugar—elevated by the rich, warm flavors of whiskey and coffee.
  • Crème brûlée translates to “burnt cream,” and the confection is famous for its glossy golden-brown sugar shell. Cooking it will bring a heavenly delicious aroma to your kitchen, and breaking into that crispy top and digging into the smooth, chilled custard is an indulgent dessert experience!
  • Crème brûlée first appeared in the French cookbook Le Cuisinier Royal et Bourgeois in 1691, although Spain also had a similar burnt-sugar dessert at the time. The popularity of French cuisine in the U.S. in the 1970s and 80s made crème brûlée a popular restaurant dessert.

Key Ingredients and Why

  • Eggs and additional egg yolks

    • Eggs provide tenderness, aeration, emulsification, and structure.
    • Using extra yolks in crème brûlée gives it a sumptuous mouthfeel.
    • Room-temperature eggs will integrate more easily when mixed with the other ingredients, and they’re less likely to curdle.
    • We always recommend using large eggs.
  • Sugar

    • Sugar sweetens the crème brûlée custard.
    • Sugar binds with the liquid ingredients in the eggs and cream to keep the egg proteins from coagulating.
    • On the top, torched sugar forms a caramelized shell with amazing burnt-sugar flavor and crunchy textural interest.
  • Vanilla extract

    • Vanilla gives the crème brûlée a sweet, warm, and aromatic flavor with subtle floral undertones.
    • You can easily make your own vanilla extract, so you’ll always have some on hand.
  • Heavy whipping cream

    • The proteins in heavy cream form the custard’s structure so that it will set and keep its shape.
    • Using high-fat (36%) heavy cream makes the most luscious custard base.
    • If you don’t have heavy cream or you’d prefer a lighter-textured crème brûlée, you can substitute light cream or whole milk for the heavy cream.
  • Irish whiskey

  • Instant coffee

    • Instant coffee is the perfect way to infuse this classic dessert with a rich, roasted taste.
    • Instant coffee is easy to measure, blends easily into the custard, and has a long shelf-life, so you can use it for other fabulous recipes like our 10-Minute Chocolate Mousse.

 How to Make Irish Whisky Crème Brûlée

  • Prepare to bake: Preheat the oven to 325°F (165°C). Place five (6 oz/180 ml) ramekins in a baking dish and set aside. Set a kettle of water to boil.
  • Make the custard: 
    • In a heatproof bowl, whisk eggs, egg yolks, 3 tablespoons of sugar, and vanilla extract. Set aside.
    • In a small saucepan, combine cream, whiskey, and instant coffee. Over medium heat, warm the mixture until it comes to a simmer.
    • Gradually whisk the hot cream into the egg mixture, and be sure to whisk constantly while doing this.
    • Strain through a sieve into a glass measuring jug with a pour spout.
  • Bake:
    • Pour custard mixture evenly into ramekins.
    • Pour hot water from the kettle into the baking dish, adding enough water until it reaches halfway up the ramekins.
    • Bake until the custard is just set but still jiggly in the middle, about 30 to 40 minutes.
  • Finish the crème brûlée:
    • Remove the ramekins from the baking dish and let the custard cool to room temperature.
    • Transfer to the fridge to cool completely for at least two hours and up to two days.
    • When ready to serve, sprinkle the 4 tablespoons of sugar on the custards.
    • Caramelize with a kitchen torch or under the broiler. Serve immediately.

Can I Make Irish Whiskey Crème Brûlée in Advance?

Yes, you can make Irish Whiskey Crème Brûlée in advance.

  • After preparation, the custards can be stored in the refrigerator for up to two days before serving.
  • Add the sugar to the tops and torch them right before serving.

How to Store Leftovers

  • Leftover Irish Whiskey Crème Brûlée can be stored in the fridge for two days. Cover well with plastic wrap before refrigerating.
  • The top may become soft in the refrigerator, but you can re-caramelize it with a kitchen torch or under a broiler.
  • Top with sugar and torch them just before serving, or the caramel will liquefy.

FAQs

  • What can I use if I don’t have ramekins?

    • You can use other small, oven-safe dishes that are slightly bigger or smaller. Watch the oven carefully and remove when the edges are set but the middle is still a bit jiggly.
    • You can also make one larger crème brûlée in a baking dish. Again, watch the oven carefully and remove when the edges are set but the middle is still a bit jiggly.
  • Can I make this recipe alcohol-free?

  • What can I do with my leftover egg whites?

    • Egg whites can be refrigerated for up to three days or frozen for up to six months for use in other recipes.
    • For egg white recipes, try one of my many pavlova or meringue recipes!

A close-up shot of Irish Whiskey Crème Brûlée shows the caramelized crunch top and silky smooth custard interior. A bottle of Irish Whiskey is on the side.

Gemma’s Pro Chef Tips

  • 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.

More Crème Brûlée, Custard, and Flan Recipes

Prep Time 10 minutes

Cook Time 40 minutes

Chill Time 2 hours

Total Time 2 hours 50 minutes

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

Author: Gemma Stafford

Servings: 5 servings

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

  • 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.

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.

 



Written by bourbiza mohamed

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