Caramelized Baked Custards
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
YIELD: 6 servings.
Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota
Ingredients
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2 cups heavy whipping cream
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1/4 cup Irish cream liqueur
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3 large eggs
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2 large egg yolks
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3/4 cup plus 2 tablespoons sugar, divided
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1 teaspoon vanilla extract
Directions
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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.
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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 tops of ramekins.
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3.
Bake 20-25 minutes or until a knife inserted in 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.
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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.
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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.
Nutrition Facts
1 serving: 481 calories, 35g fat (20g saturated fat), 283mg cholesterol, 68mg sodium, 34g carbohydrate (31g sugars, 0 fiber), 6g protein.
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