Irish Cream CrÚme Brûlée Tres Leches
A unique twist on the classic crÚme brûlée, infused with irish cream and topped with a caramelized sugar crust.
Ingredients
- â2 cups heavy cream
- â1 cup granulated sugar
- â2 tbsp irish cream
- â1 package patissiere
- â4 large egg yolks
- â1 tsp vanilla extract
- â1 cup caramel sauce
- â1/2 cup light brown sugar
- â1/4 cup sugar
- â1 cup dreamy whipped cream
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a medium saucepan, whisk together cream, sugar, and irish cream. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
- 3
Remove from heat and stir in patissiere and vanilla extract.
- 4
In a separate bowl, whisk together egg yolks. Gradually add warm cream mixture to egg yolks, whisking constantly.
- 5
Pour mixture into 4-6 ramekins or small baking dishes.
- 6
Place ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
- 8
Remove from oven and let cool to room temperature.
- 9
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 10
Just before serving, sprinkle a thin layer of sugar over the top of each ramekin.
- 11
Caramelize sugar with a kitchen torch or under the broiler.
- 12
Top with whipped cream and drizzle with caramel sauce.