When you’re in the mood for fish, make these salmon croquettes with a lot of the items you already have in your kitchen.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 creme brulees |
Ingredients
- 2 cups heavy cream
- ⅓ cup white sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons Irish cream liqueur
- superfine sugar as needed
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
- Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
- Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
- Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
- Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45-degree angle and shake off excess sugar.
- Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.
Reviews
Very easy to make and I don burn it like I used too.
Okay so I used 3 tbsp of dulce de leche caramel instead of the Irish creme liqueur / vanilla…and it was incredible. I don’t know how I can ever top this dish.
Turned out fantastic! Great Irish Creme flavor (I used McCormick because that’s what I had). Didn’t change a thing.
It was a good creme brulee but didn’t taste like Irish cream at all. I used Carolyns, maybe the brand of liquor changes the flavor? Going to try it with amaretto next!
Creme brulee has long been my favorite dessert, and I’m so grateful to this recipe for inspiring me to buy a culinary torch and give it a go. It was actually really easy to make, and absolutely delicious. The torched crust was amazing, but I think I enjoyed the creamy, rich custard even more. We could definitely taste the Irish creme and didn’t think it got lost in the dish at all. I initially considered adding more but am glad I didn’t. **Note for myself: Due to the terribleness of my oven, I had to do an additional 25 minutes at 325 before the custard set.
I used a *bit* more Irish Cream than the recipe called for just because the equivalent of half a tablespoon per ramekin didn’t seem like much, and I like boozy desserts. Kept the rest of the ingredients as listed, and the cook time was spot on. Tasted delicious. I’d never made creme brulee before; I don’t think I melted the sugar quite enough with the blow torch – it did crust, but the crunch with the spoon wasn’t quite as satisfying as I’d hoped. Practice makes perfect, will be making this one again for sure.
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Hubby loved it! I made just two small changes: instead of 6 egg yolks I used 2 whole eggs and 2 yolks, and increased the liqueur to 1/4 c. Tip: check the custards at 40 minutes, I left mine in for 50 and they were just on the verge of being overcooked, but were ok.
This was so good! I recommend to everyone. Easy instructions. Followed exactly.
love them! I used half and half vs heavy cream and not added any Irish cream either and they turned out great. thank you for sharing.
Super easy and delish recipe…made it for school project with my youngest – it was a hit!
Super easy to make and very good. I found if you don’t have any Bailerys you can use any other creamed liqueurs and they work just as well.
This recipe was amazing and a hit with my co-workers. Perfect amount of Irish creme, creamy, outstanding! Note: I did not use the towel.
Absolutely delicious!
Great recipe, I haven’t made crepe brûlée much but it was easy to follow and came out great
This was a great hit at a dinner party I had last month. I ended up using the broiler, but can easily see how a torch would more evenly distribute the brown topping over the custard. Loved the Irish Cream flavor – definitely not too strong. Will definitely make again.
I did the recipe word for word. There was enough glaze left to save in a small Ball jar. When we had the cake on the second day I put the cup of glaze in microwave and heated it just to warm. Then as each person got a slice they poured that luscious sweetness over their slice……YUM!
I have made this several times. Lately I started substituting vanilla sugar for the white sugar and used vanilla paste in place of the extract. Makes the flavor phenomenal! I have also made this with bourbon cream instead of Bailey’s and think I like it even better! Cheers!
Super easy and turned out great it was a big hit!
Loved it. Making it again this year as it has become a New Year’s Eve favourite with my friends.
This is so creamy and delicious, we loved it. My daughter said it is one of her favorite desserts.