Irish Coffee Creme Brulee
Cool, creamy creme brulee gets a boozy kick from Irish whiskey, and rich flavor from toasty coffee. It’s like your favorite after-dinner drink, in dessert form! Make this easy recipe for St. Patrick’s Day, or any day! Naturally gluten-free.
Good morning my friends! It’s a brand new week and so far it’s shaping up beautifully. The kiddos are back in school (whew!), we’ve got an extra hour in the day, and the sun is shining. And I have creme brulee!
Not just any creme brulee either. This one is rich and creamy, with toasty warm coffee flavors and a boozy kick. If you like to drink Irish coffee then this dessert has your name all over it.
Creme brulee may sound fancy and French but I promise you it’s one of the quickest and easiest desserts you’ll ever make. I whipped this up in less than 10 minutes on Sunday afternoon, and then I was out the door. Mr. Allie babysat the oven for me and took them out as soon as they were set. A quick chill in the fridge and they were ready in plenty of time for dinner.
And the flavor payoff is HUGE! So silky and comforting, and that crackly burnt sugar topping is a perfect compliment to the deep, roasty flavors of coffee and Irish whiskey.
I have done some scientific experiments and come to the conclusion that when it comes to creme brulee, more sugar on top = better. I don’t want no thin, skimpy crust on my creme brulee. I want big, crunchy shards of caramel-y goodness. What you see in the pics here was a little lacking, for my tastes. I recommend topping with about a tablespoon of sugar. Just drop it on the surface, and shake your ramekin around to even out the layer. If you don’t have a brulee torch you can just pop ’em under the broiler for a few minutes. Just keep a close eye on them- sugar goes from caramelized to burnt in the blink of an eye.
These are a fun and delicious dessert for St. Patrick’s Day, or any day, really! Whip up a batch- they’re a perfect after-dinner treat!
Tools/Ingredients used to create this recipe:
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Irish Coffee Creme Brulee
- 4 egg yolks
- 3 tablespoons granulated sugar
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 2/3 cup (158.67 ml) heavy cream
- 1/4 cup (7.5 ml) brewed espresso,, cooled
- 2 tablespoons Irish whiskey
- 1 teaspoon vanilla bean paste, (extract may be substituted, or the seeds scraped from one vanilla bean)
- Additionally: 2-4 tablespoons granulated sugar,, for bruleeing
- Preheat the oven to 300 degrees F and line a baking dish with a clean kitchen towel. Set ramekins on top.
- Place the yolks in a mixing bowl, along with the sugar and salt. Whisk together until combined.
- Heat the cream in a small pot until simmering.
- Slowly add the hot cream to the egg yolk mixture, while whisking.
- Stir in the coffee, whiskey, and vanilla.
- Transfer the mixture to the ramekins and carefully fill the larger baking dish with very hot water, about 1 inch up the sides of the ramekins.
- Bake for 40 minutes, or until just barely set in the middle.
- Cool completely, then top each ramekin with 1 tablespoon of sugar and brulee with a torch or under the broiler.
- Serve immediately.