Using only five simple ingredients, this elegant Irish Cream Creme Brulee can be on your table tonight! While the idea of caramelizing the sugar on top of this smooth custard with a blowtorch is entertaining, these lovely little desserts can be finished just as easily using your oven broiler.
Preheat oven to 325 degrees. In a small saucepan, combine cream and sugar and cook over low heat just until simmering. Allow to cool for a few minutes.
In a bowl, combine egg yolks, Irish cream, and vanilla. Whisk until well combined. Slowly add ⅓ of the warm cream mixture to temper the eggs, then add the rest and whisk well.
Divide between 3 6-ounce ramekins and place ramekins into a baking pan. Fill the pan with boiling water halfway up the sides of the ramekins. Bake for 40-45 minutes until centers are barely set. Cool until touchable, then refrigerate for 3-4 hours.
When ready to serve, top each custard with a teaspoon of sugar, turning the ramekin to create an even, thin layer. Using a kitchen torch, melt and caramelize the sugar until browned to desired color. Cool 5 minutes before serving; serve within two hours.
If you don’t have a kitchen torch, simply place the ramekins under a high broiler, 2-3 inches from the heat source, for 4-5 minutes until sugar has caramelized.