A Creme Brulee with a spoon on top

Irish Cream Creme Brulee

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Think making creme brulee is out of your league? Think again. This Irish Cream Creme Brulee recipe has even beginners (like me!) 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
  • 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 slowly. Pour the custard into the ramekins, dividing equally.
  5. Pour boiling water into the bottom of the baking dish with the ramekins, filling until it reaches halfway up the sides of the ramekins.
  6. Bake until the filling is just set, between 50 and 60 minutes, depending on the size ramekins that you’re using.
  7. 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.
  8. 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

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