Irish Cream Creme Brulee

Make our Irish Cream Creme Brulee for your next holiday or party. Smooth and creamy creme brulee custard spiked with Irish creme, perfect for St. Patrick’s Day!

Don’t you just love a delicious party-worthy dessert like this one? This boozy dessert can be made ahead of time and finished off right before serving. Also be sure to check out this Bailey’s Martini recipe or this strong, classic Irish Coffee to serve alongside!

creme brulee with berries and mint

Why You’ll Love This Irish Cream Creme Brulee

This Irish Cream Creme Brulee is a fun take on the classic custard dessert recipe that we often order out. Now take that same recipe and spike it with a boozy Irish Cream Liqueur…it’s screaming party food.

  • Surprisingly Easy To Make: This dessert seems like it’s a hard one to make but it’s really not. A basic custard that’s baked and topped with caramelized sugar.
  • Epic Party Dessert: Any creme brulee recipe is going to steal the show, but ours is spiked with Irish cream to make it even more fun.
  • Make Ahead Recipe: AND on top of everything else, you can even make this boozy dessert ahead of time! Caramelize the sugar topping right before serving.

Ingredients You’ll Need

  • Heavy cream
  • Granulated sugar: Sugar goes both in the custard and on top for caramelizing.
  • Salt
  • Egg yolks: Separate the whites and reserve for another use.
  • Irish cream liqueur: Like Baileys, but you can use any brand you like.
  • Vanilla extract
  • Berries and whipped cream, for topping
Irish cream creme brulee pinterest image

How To Make Creme Brulee

Start by making a basic custard with heavy cream, sugar and a pinch of salt. Bring to a simmer and then pour into a bowl. Whisk in egg yolks, Irish creme and vanilla extract.

Place four 8-ounce ramekins in a 9″ x 13″ baking dish and divide the custard evenly between them. Pour hot water into the baking dish, until the water comes halfway up the ramekins.

custard in black ramekins

Carefully place the dish into the oven at 300 degrees and bake for 50-55 minutes, until the centers are set.

Let the custard cool to room temperature and then cover with plastic wrap and refrigerate. This can be done a day ahead of time or at least 4 hours before serving. Sprinkle the tops with sugar and then use a kitchen torch to caramelize the topping.

sugar sprinkled over baked custard with spoons on the side

How Do I Know When The Custard Is Done?

One way to do it is to jiggle the ramekins to see if the centers are set. If you’re still not sure, another way is to get an instant read thermometer. The Creme Brulee will be cooked when the temperature reaches 170 degrees.

spoon getting a scoop of creme brulee

Can Creme Brulee Be Made Ahead Of Time?

Absolutely! This Irish Cream Creme Brulee is the most perfect make-ahead dessert recipe. It can even be made up to two days in advance and finished off right before serving.

I prefer torching the tops right before serving so the sugar toppings is crackling hard when you tap your spoon into it. If you torch the tops ahead of time the sugar coating will soften in the refrigerator.

spoonful of creme brulee with berries and whipped cream

How Do You Serve Creme Brulee?

Our go-to toppings are, as you can see, berries, whipped cream and fresh mint. You can use these toppings with any flavor of creme brulee you’re making. Some other ideas for toppings are:

  • Chocolate shavings
  • Cocoa powder
  • Espresso powder
  • Powdered sugar
  • Finely chopped nuts like pistachios or walnuts
  • Ice cream
scoop out of a bowl with creme brulee

Tips For Success

  • Water Bath: Using a water bath makes the custard extra creamy and smooth. If you bake the custard without using the water bath method, the custard will be firmer with a cracked top.
  • Don’t Over-Bake: Test the custard after about 45 minutes. The cooking time will depend on the size ramekins that you’re using, so it’s best to check early. If the centers jiggle like gelatin, then they’re done. Check with a thermometer that the centers register 170 degrees.
  • To Strain Or Not To Strain: If you whisk the cream and egg yolks together very slowly, you won’t produce any lumps (or cooked eggs). If you do whisk through the custard and see any lumps, you can pour the custard through a sieve or fine strainer to remove the lumps.

Looking For More Party or Holiday Dessert Recipes?

spoonful of creme brulee with berries and whipped cream

Irish Cream Creme Brulee

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Think making creme brulee is out of your league? Think again. This Irish Cream Creme Brulee recipe has even beginners looking like a rock star!



  • 2 cups heavy cream
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 6 large egg yolks
  • 1/4 cup Irish cream liqueur (like Baileys)
  • 1 teaspoon vanilla extract

For The Topping:

  • 1/4 cup sugar
  • Berries and whipped cream, for garnish


  1. Preheat the oven to 300 degrees. Place 4 (8 ounce)* ramekins in a 9″ x 13″ inch baking dish.
  2. Add the cream, sugar and salt to a medium-sized pot. Whisk together over medium heat until the cream mixture comes to a gentle simmer. Don’t bring the cream to a boil, as it can scorch easily.
  3. Add the egg yolks to a separate bowl and whisk with the Irish cream and vanilla.
  4. Once the cream is hot, pour into the bowl with the egg yolks, slowly, while whisking. You don’t want the egg yolks to scramble so do this step very slowly. Pour the custard into the ramekins, dividing equally.
  5. Pour boiling water into the bottom of the baking dish, filling until it reaches halfway up the sides of the ramekins. Bake until the filling is just set, between 50 and 60 minutes, depending on the size ramekins that you’re using.
  6. Transfer the ramekins to a wire rack and let cool to room temperature. Once the ramekins are cool, cover each ramekin with plastic wrap until very cold, at least 4 hours or up to 2 days in advance.
  7. Remove the plastic wrap and sprinkle the tops of the custard with the sugar in an even layer. Using a kitchen torch, caramelize the sugar until lightly browned. Alternately, you can place the ramekins under the broiler for 2 to 3 minutes until the sugar caramelizes.

Recipe Notes

* You can also make this dessert in 6 (6 ounce) ramekins.

Store: Store the custard in the refrigerator covered with plastic wrap for up to 3 days. The sugar topping will soften in the refrigerator, but still delicious.

  • Category: Dessert
  • Method: Stove Top / Oven
  • Cuisine: American

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