Irish Whiskey Creme Brulee

Irish Whiskey Creme Brulee


6 large egg yolks
1 cup heavy cream
1 cup whole milk
2 tablespoons granulated sugar
1 tablespoon instant espresso powder
2 ounces Lindt white chocolate, chopped
2 tablespoons amaretto
2 tablespoons bourbon whiskey
4 tablespoons granulated sugar, for caramelizing


1. Place rack near center of oven and preheat to 325ºF. Place egg yolks in heatproof bowl and whisk until smooth. Combine cream, milk and sugar in medium saucepan over medium-high heat, stirring frequently until sugar is dissolved. When mixture begins to boil, pour about half into egg yolks in slow, steady stream, whisking constantly. Stir egg mixture back into saucepan and place over medium-low heat. Stir in espresso powder. Cook, stirring constantly, until mixture thickens slightly and finger drawn across custard-coated spoon leaves clean path. Do not boil. Remove pan from heat; stir in chopped white chocolate until melted and smooth. Stir in amaretto and whiskey. Strain mixture into heatproof measuring cup.

2. Arrange shallow ramekins in jelly roll pan. Divide custard evenly among dishes; do not be alarmed if ramekins are very full, as custards will settle after cooking. Place jelly roll pan in oven; pour enough hot water into pan to come halfway up sides of ramekins. Bake for 20-25 minutes, until each custard is just wobbly in center when jiggled. Do not overbake; custards will set upon cooling.

3. Place wire rack on shelf in refrigerator; arrange cups on rack. Refrigerate custards until completely cold before serving, about 4-6 hours. Just before serving, sprinkle 1 tablespoon sugar evenly over each custard. Using hand-held butane torch or broiler, carefully caramelize sugar over each custard until it turns amber, keeping flame or heat element about 4" away from surface. Watch carefully, as caramel is flammable. Also, work quickly to keep custard cool. Let crème brûlées stand 2 mintues before serving to give caramel time to cool and set.

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