Caramelized Baked Custards Recipe
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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. To caramelize topping in a broiler, place ramekins on a baking sheet; 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.
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.
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