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Caramelized Baked Custards

 Caramelized Baked Custards
Crème Brûlée is our favorite dessert and we love Irish cream liqueur, so this recipe uses both to celebrate St. Patrick’s Day. — Joyce Moynihan Lakeville, Minnesota
6 ServingsPrep: 20 min. + chilling Bake: 20 min.


  • 2 cups heavy whipping cream
  • 1/4 cup Irish cream liqueur
  • 3 eggs
  • 2 egg yolks
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon vanilla extract


  • Preheat oven to 325°. In a saucepan, heat cream and liqueur until
  • bubbles form around sides of pan; remove from heat. In a large bowl,
  • whisk eggs, egg yolks and 3/4 cup sugar until blended but not foamy.
  • Slowly stir in hot cream mixture. Stir in vanilla.
  • Place six 6-oz. broiler-safe ramekins in a baking pan large enough to
  • hold them without touching. Pour cream mixture into ramekins. Place
  • pan on oven rack; add very hot water to pan to within 1/2 in. of top
  • of ramekins.
  • Bake 20-25 minutes or until a knife inserted near the center comes
  • out clean; centers will still be soft. Immediately remove ramekins
  • from water bath to a wire rack; cool 10 minutes. Refrigerate until
  • cold.
  • To caramelize topping with a kitchen torch, sprinkle custards evenly
  • with remaining sugar. Hold torch flame about 2 in. above custard
  • surface and rotate it slowly until sugar is evenly caramelized.
  • Serve immediately or refrigerate up to 1 hour.
  • To caramelize topping in a broiler, place ramekins on a baking sheet;

2 of 2

Caramelized Baked Custards (continued)

Directions (continued)

  • let stand at room temperature 15 minutes. Preheat broiler. Sprinkle
  • custards evenly with remaining sugar. Broil 3-4 in. from heat 5-7
  • minutes or until sugar is caramelized. Serve immediately or
  • refrigerate up to 1 hour. Yield: 6 servings.
Nutritional Facts: 1 serving equals 481 calories, 35 g fat (20 g saturated fat), 283 mg cholesterol, 68 mg sodium, 34 g carbohydrate, 0 fiber, 6 g protein.