IRISH CRèME BRûLéE
Enjoy this delicious brûlée packed with whipping cream, Irish cream liqueur, eggs and sugar - a wonderful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.
- In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
- Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
- Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
- Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 250 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 22 g, TransFat 1/2 g
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Suneel Don
[email protected]Meh.
bubbyz williams
[email protected]Not bad!
Malang Yar
[email protected]Will definitely make again!
Gerald Simpson
[email protected]Delicious!
Ahmed Nabil
[email protected]Overall, this was a good recipe. The custard was creamy and the sugar topping was nice and crispy. I would definitely make it again.
Sduduzo Shenge
[email protected]I had some trouble getting the sugar topping to caramelize evenly. I think I might have used too much sugar or didn't torch it for long enough.
Lulama Leeu
[email protected]This crème brûlée was a bit too sweet for my taste, but it was still enjoyable. I think I'll try reducing the amount of sugar next time.
Z.M Creation
[email protected]I love the combination of flavors in this dessert. The Irish cream gives it a unique and delicious twist. I also appreciate that the recipe isn't too difficult to make.
Alex Raj
[email protected]This was my first time making crème brûlée and it turned out perfectly! The recipe was easy to follow and the results were delicious. I'm definitely going to be making this again.
Whitney Anunga
[email protected]I've made this recipe several times now and it's always a hit! The custard is so smooth and creamy, and the caramelized sugar topping is the perfect finishing touch. I love serving this dessert to guests because it's always a crowd-pleaser.
Sharif Mia
[email protected]This Irish Crème Brûlée was a delightful treat! The custard was rich and creamy, with a perfect balance of sweetness and booziness. The torched sugar topping added a satisfying crunch and a beautiful caramelized flavor. I highly recommend this recipe