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You are here: Home / Cooking / All Recipes / Baileys Crème Brûlée

Baileys Crème Brûlée

February 18, 2018 by Irish American Mom 16 Comments

Crème Brûlée is a classic French dessert consisting of baked cream custard with a crispy caramelized sugar top layer, that simply cracks with lusciousness once you break it with the side of your spoon.

Now to give this famous French dessert an Irish flair I decided to add a little of Ireland’s favorite cream liqueur to the custard, taking this classic dessert to decadent new heights.

If you like crème brûlée, and you like the rich, creamy tones of Bailey’s Irish Cream, then I think you will love Baileys Crème Brûlée.

What really gets me excited about this dessert, and I do have a tendency to get excited about desserts, is that it can be made ahead of time and kept in the refrigerator until just before serving.  It makes impressing guests with a show stopping dessert at the end of a meal a little bit easier.

The final sugar torching step needs to happen within an hour of serving, but other than that these little babies can be chilling out in the fridge, while you’re sweating it out over the main course.

Now baking a good Crème Brûlée is actually simpler than you may think.  However, cooking success is dependent upon following a few basic rules.  I would say this recipe is medium on a low to high difficulty scale, but if you are a novice cook, don’t shy away.

Follow my instructions and don’t break my Crème Brûlée rules and you’ll have your guests licking their lips.

And so let’s delve into this recipe together ….

 

Ingredients For Baileys Crème Brûlée:

 

1 cup of whole milk

1 cup of heavy whipping cream

1 teaspoon of vanilla extract

4 tablespoons of Baileys Irish Cream

6 egg yolks

1/4 cup of white sugar

4 tablespoons of brown demerara sugar or turbinado sugar.

 

Directions for Baileys Crème Brûlée:

 

Preheat the oven to 300°F or 150°C or Gas Mark 2.  

This dessert is cooked slowly with the heat set relatively low when compared to the temperature for cooking cakes.

Pour the cream and milk into a saucepan and heat until almost boiling.

Remove from the heat and set aside for 10 minutes.

 

Rule 1:  Do NOT boil the milk. 

 

Simply heat it until it just begins to simmer and small little bubbles form on the milk at the side of the pan.  Turn off the heat at this stage and once again, I cannot stress enough…. DO NOT BOIL THE MILK.

Boiled milk gives the final custard a burned taste.

In a heatproof bowl, mix the egg yolks and the white sugar together with a balloon whisk for about 2 to 3 minutes.

 

Rule 2: Use egg yolks only, not whole eggs.

 

Whole eggs are never used in crème brûlée, only the yolks. Egg whites would over set the pudding and it wouldn’t have that tender, trembling texture while still rich and creamy. And so, separate your eggs carefully and use the whites to make pavlova or meringues, or even an egg white omelette.

Next, add the vanilla extract to the eggs and whisk again.

I highly recommend using a good quality vanilla extract and not fake vanilla essence.

 

Rule 3:  Temper the eggs.

 

You may ask yourself what on earth I mean when I say temper the eggs.  The term “tempering” in cooking refers to mixing two liquids of differing temperatures together without altering the consistency of the liquids.

Eggs are highly sensitive to heat and can cook and curdle quickly when exposed to heat. Therefore you need to carefully add hot cream to cold eggs to literally avoid scrambling the eggs.

To temper eggs you must avoid pouring the hot cream into the egg mixture all at once. You must add a very small amount of the hot cream into the eggs while constantly whisking the eggs. Then you continue to slowly add the hot cream all the while whisking the eggs. After a few small additions that are well whisked through the eggs you can safely add the remaining hot liquid.

For this recipe you need to add a few tablespoons of the hot cream mixture to the eggs stirring constantly. Gradually add more milk stirring all the time.

If you lash the hot cream in too quickly the eggs will show their temper and curdle.  So be ever so patient with this step and gradually add the milk initially, stirring vigorously and you will create the perfect custard.

When all the milk is added and combined the mixture should coat the back of a spoon.

Add the Baileys Irish cream to the egg and cream mixture.

If you like an intense burst of Irish cream liqueur flavor, then add the full 4 tablespoons called for in the recipe.  If you would prefer a more subtle hint of liqueur then halve the amount to 2 tablespoons.

And if you would prefer a plain, more traditional Crème Brûlée, just follow this recipe and omit the Baileys Irish Cream altogether.

Next, if you think there may be some lumps in your custard you can pass the egg and cream mixture through a fine strainer. Sorry, I forgot to photograph this step.

Pour the mixture into 4 individual ramekins, filling the ramekins to 3/4 full.

 

Rule 4:  Use the correct ramekin.

 

Crème brûlée is traditionally baked in a wide, shallow ramekin rather than the taller ceramic pots. The most important feature of a good crème brûlée is the caramalized sugar crust and the more expansive this crust is the better. Also the wider, flatter ramekins ensure the pudding is cooked to perfection. The narrower, taller pots mean the the custard will be overcooked at the edges and even undercooked at the centre.

And so for an optimal pudding to sugary-crust ratio, use wide, flat ramekins.

This recipe is for 4 servings, but depending on the exact size of your ramekins you may have a little custard mixture left over. Just pour it into another ramekin and cook away, even if it is a little shallower than the others. It may cook 5 minutes quicker than the others.

Place in a bain marie. This is a baking tray half filled with warm water.

 

Rule 5: Always cook custard in the oven using a bain marie.

 

A bain marie (pronounced ban-mahree) is a fancy term for a hot water bath.  These ramekins of custard are placed in a baking tray with sides.  Warm water is poured into the baking tray to reach about half way up the side of the ramekins.

The water helps to cook the puddings evenly.

 

Rule 6: Avoid splashing water into the custards before they cook.

 

Moving the baking tray with the ramekins surrounded by water takes skill.  If any water mixes into the puddings they will be ruined.

Be careful walking with the baking tray if there is warm water in it.  It’s safer to pull out the oven wrack, place the baking tray without the water on the rack, then pour in the water for the bain marie.  Be careful not to splash as you slide the rack back into the oven.

Place the tray of ramekins into the pre-heated oven and allow to cook for about 40 minutes until the puddings have set and are slightly golden.

If you only have smaller ramekins the custards will take longer to set.

Remove from the oven and the bain marie and allow to cool completely.  Chill the baked custards in the refrigerator for at least four hours at this stage.  They can be covered in saran wrap and left in the refrigerator overnight.

Sprinkle the top of each ramekin with brown demerara sugar and melt the sugar with a kitchen blow torch.

Alternatively you can place the ramekins on a tray beneath a hot broiler or grill for about 2 minutes to allow to bubble and brown.  This is difficult to time exactly right, so if you have a culinary torch do use it for this step.

This crispy brown sugar crust will soften within an hour or two. I highly recommend leaving this step until a short time before serving these desserts.

Demerara sugar is best for this step.  It has larger crystals and so melts to crispy perfection under the heat of the torch.  Fine sugars do not melt as well as larger crystal sugars such as demerara or turbinado.

Here’s a quick video showing how I made this delicious baked custard ….

And there you have it.  My version of this iconic French dessert with an Irish twist.

When using Baileys in the custard the liqueur flavor in the sugary crust becomes very intense. Be fair warned. This is a luscious and rich dessert.

Here’s the printable recipe using American cup measurements:

Print
Yum
Baileys Crème Brûlée

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 4 Servings

Baileys Crème Brûlée

Baileys Crème Brûlée adds an Irish twist to a classic French dessert consisting of Irish Cream Liqueur infused baked cream custard with a crispy caramelized sugar topping.

Ingredients

  • 1 cup of whole milk
  • 1 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 4 tablespoons of Baileys Irish Cream
  • 6 egg yolks
  • 1/4 cup of white sugar
  • 4 tablespoons of brown demerara sugar or turbinado sugar.

Instructions

  1. Preheat the oven to 300°F or 150°C or Gas Mark 2.
  2. Pour the cream and milk into a saucepan and heat until almost boiling. Do not boil the milk. Remove from the heat and set aside for 10 minutes.
  3. In a heatproof bowl, mix the egg yolks and the white sugar together with a balloon whisk for about 2 to 3 minutes.
  4. Next, add the vanilla extract to the eggs and whisk again.
  5. Add a few tablespoons of the hot cream mixture to the eggs stirring constantly. Gradually add more milk stirring all the time. When all the milk is added and combined the mixture should coat the back of a spoon.
  6. Add the Baileys Irish cream to the egg and cream mixture.
  7. Pass the egg and cream mixture through a fine strainer.
  8. Pour the mixture into 4 individual flat, wide ramekins, filling the ramekins to 3/4 full. Place the ramekins in a baking tray with sides.
  9. Add warm water to reach half way up the sides of the ramekins creating a bain marie.
  10. Place the tray of ramekins into the pre-heated oven and allow to cook for about 40 minutes until set.
  11. Remove from the oven,and the bain marie, and allow to cool completely.
  12. Chill the baked custards in the refrigerator for at least four hours.
  13. Sprinkle the top of each ramekin with brown demerara sugar and melt the sugar with a kitchen blow torch.
  14. Alternatively you can place the ramekins on a tray beneath a hot broiler or grill for about 2 minutes bubble and brown the top layer.
  15. Allow to cool before serving.
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https://www.irishamericanmom.com/baileys-creme-brulee/

And for readers in the UK or Ireland here’s a metric version of the recipe which is printable.

Baileys Crème Brûlée

Print recipe
  • Print with main photo
  • Print text only
Baileys Crème Brûlée
Serves4
Prep time30 minutes
Cook time50 minutes
Total time1 hours, 20 minutes
Allergy Egg, Milk
Meal type Dessert
Misc Serve Cold
Occasion Formal Party
Region French
Baileys Crème Brûlée adds an Irish twist to a classic French dessert consisting of Irish Cream Liqueur infused baked cream custard with a crispy caramelized sugar topping.

Ingredients

  • 250ml whole milk
  • 250ml heavy whipping cream
  • 1 teaspoon `vanilla extract
  • 60ml Baileys Irish Cream
  • 6 Medium egg yolks
  • 50g white sugar
  • 50g demerara sugar (brown or turbinado sugar can be substituted)

Directions

Step 1Preheat the oven to 300°F or 150°C or Gas Mark 2.
Step 2Pour the cream and milk into a saucepan and heat until almost boiling. Do not boil the milk. Remove from the heat and set aside for 10 minutes.
Step 3In a heatproof bowl, mix the egg yolks and the white sugar together with a balloon whisk for about 2 to 3 minutes.
Step 4Next, add the vanilla extract to the eggs and whisk again.
Step 5Add a few tablespoons of the hot cream mixture to the eggs stirring constantly. Gradually add more milk stirring all the time. When all the milk is added and combined the mixture should coat the back of a spoon.
Step 6Add the Baileys Irish cream to the egg and cream mixture.
Step 7Pass the egg and cream mixture through a fine strainer to remove any lumps.
Step 8Pour the mixture into 4 individual flat, wide ramekins, filling the ramekins to 3/4 full. Place the ramekins in a baking tray with sides.
Step 9Add warm water to reach half way up the sides of the ramekins creating a bain marie.
Step 10Place the tray of ramekins into the pre-heated oven and allow to cook for about 40 minutes until set.
Step 11Remove from the oven,and the bain marie, and allow to cool completely. Chill the baked custards in the refrigerator for at least four hours.
Step 12Sprinkle the top of each ramekin with brown demerara sugar and melt the sugar with a kitchen blow torch. Alternatively you can place the ramekins on a tray beneath a hot broiler or grill for about 2 minutes make the top bubble and brown.
Step 13Allow to cool before serving.
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Happy baking to one and all.

 

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

For Pinterest fans, here’s a pin friendly image to add to your boards….

A little Irish cream liqueur adds an Irish twist to a classic French recipe

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Filed Under: All Recipes, Cooking, Irish Cakes, Cookies And Desserts Tagged With: Custard Dessert, Dessert Recipe, Egg, french cuisine, Heavy Whipping Cream, Milk

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Comments

  1. Maury says

    February 18, 2018 at 7:17 pm

    What a fantastic recipe Mairead! I make creme brulee every now and then, and I can’t wait to try this one! Sounds delicious!

    Reply
    • Irish American Mom says

      February 19, 2018 at 4:50 pm

      Hi Maury – If you like Baileys then you should like its flavor infusing a creme brulee. It’s very distinct, but very luscious. My husband loved this dessert and was a very willing taste tester for this recipe.
      All the best,
      Mairéad

      Reply
  2. Jeff says

    February 18, 2018 at 7:28 pm

    As I told a friend, I can only read and look at the pictures and drool over how it would taste. If it tastes as good as it reads and looks, it should be a real treat!

    Reply
    • Irish American Mom says

      February 19, 2018 at 4:48 pm

      Thanks for checking out my recipes Jeff. Sorry to hear you have no way of cooking, and can only imagine how this might taste. I really appreciate your support and encouraging words.
      Best wishes,
      Mairéad

      Reply
  3. Gene says

    February 18, 2018 at 7:32 pm

    Hi Mairéad,

    Crème Brûlée is/was my wife’s favorite dessert when eating out (if it was available). She has since found that she is lactose intolerant; so she is off milk. REAL ice cream made from cream seems to be no problem … just the cheap stuff with the milk sugar.

    I’m wondering if your recipe could stand up to some Lactaid with additional cream to balance the volume and the butter fat. This could be a real treat for her.

    Thanks,
    Gene

    Reply
    • Irish American Mom says

      February 19, 2018 at 4:42 pm

      Hi Gene – I’m sorry to hear your wife can no longer enjoy this dessert because of her lactose intolerance. I’m afraid I’ve never used Lactaid and really can’t advise if it would work. If real cream is no problem you can use all cream in this recipe rather than adding the whole milk. Your pudding will be extra creamy.
      All the best,
      Mairéad

      Reply
  4. Cheryl Barker says

    February 20, 2018 at 11:41 am

    Mairéad, believe it or not, I don’t think I’ve ever had creme brulee. I’ve certainly heard of it just never eaten any. I’m usually opting for something chocolate 🙂 And by the way, i get excited about desserts too 🙂

    Reply
    • Irish American Mom says

      February 20, 2018 at 2:55 pm

      Hi Cheryl – When eating out if it’s going to be a starter and a main course, or a main course and a dessert, then dessert always wins for me. I have a very definite sweet tooth. I hope you get a chance to give creme brulee a try sometime. It’s delicious.
      All the best,
      Mairéad

      Reply
  5. Diana Lopes says

    February 21, 2018 at 6:39 am

    Omg this post made my mouth water! I love baileys, so I already know this will be my new favorite dessert recipe. Thanks for sharing!!

    Reply
    • Irish American Mom says

      February 21, 2018 at 5:26 pm

      Hi Diana – Crème Brûlée Is close to the perfect just the way it is, but Baileys Irish Cream really is a perfect flavor enhancemener for Crême Brûlée. Glad you stopped by to check out this recipe.
      All the best,
      Mairéad

      Reply
  6. T.M. Johnson says

    February 22, 2018 at 10:18 pm

    FYI, IAM, not one to intrude on dessert time, but I thought I’d pass this along. I just received my March/April AAA Journal, “Puget Sound.” This issue has a four pp spread on “Exploring Ireland’s Coast.” A nice pic of the cliffs of Moher and the Poulnabrone Dolmen. TMJ

    Reply
    • Irish American Mom says

      February 23, 2018 at 7:39 am

      Hi T.M. – That’s lovely to hear that Ireland’s coastline is getting a mention in a part of the world where magnificent coastline is also the norm. Poulnabrone Dolmen’s location amidst the limestone paving of the Burren is pretty spectacular.
      All the best,
      Mairéad

      Reply
  7. Traci says

    February 28, 2018 at 11:13 am

    Oh my goodness! I can’t wait to try this! I make Irish brownies a lot, so I can’t wait to add this to my list of Bailey’s infused treats!

    Reply
    • Irish American Mom says

      March 1, 2018 at 7:31 am

      Hi Traci – I’m glad you found my recipe. Bailey’s adds a lovely flavor profile to many sweets and Irish brownies with a hint of Baileys sound delicious.
      Best wishes,
      Mairéad

      Reply
  8. irishnannie says

    March 17, 2018 at 6:56 pm

    Never made this before, but your always reasonable recipe presentations make it sound like a possibility!
    I like your new flavoring!
    Thank you, Mairead, and God bless you!

    Reply
    • Irish American Mom says

      March 18, 2018 at 2:39 pm

      Hi Irishnannie – You can’t beat a little Irish flavoring to take a classic French dessert to new heights. Thanks for checking out this recipe.
      All the best,
      Mairéad

      Reply

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