Irish Crème Brûlée

Forget going out to eat or ordering takeout every time you crave European food. Try making Irish Crème Brûlée at home. For $1.12 per serving, you get a side dish that serves 8. Watching your figure? This gluten free recipe has 373 calories, 5g of protein, and 28g of fat per serving. This recipe from Betty Crocker requires brown sugar, egg yolks, eggs, and irish cream. It will be a hit at your st. patrick day event. 66 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 9 hours and 30 minutes. Overall, this recipe earns a not so awesome spoonacular score of 14%. Similar recipes are Irish Coffee Creme Brulee, Irish Cream Crème Brûlée, and White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 540 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 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. 2 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. 3 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. 4 Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight. 5 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.

 

Step by step:

1. 1

2. Heat oven to 325°F.

3. 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.

4. 2

5. 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.

6. 3

7. Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole.

8. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled.

9. Remove from oven.

10. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.

11. 4

12. Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.

13. 5

14. 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.

15. Serve immediately.

Nutrition Information:

covered percent of daily need