Go Back

Irish Cream Crème Brûlée

A simple coffee, vanilla and whiskey flavored crème brûlée.
Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Cuisine Irish
Servings 4 servings


  • 16 fl oz or 475ml heavy cream (double cream)
  • 1 tsp vanilla bean paste
  • 1 tsp instant coffee
  • 1 tbsp whiskey
  • 2 eggs
  • 1 oz or 30g demerara sugar
  • caster sugar, for brûlée topping


  • Preheat oven to 325F/165C (conventional) and have 4-5 ramekins ready.
  • Place the cream, coffee, vanilla and whiskey in a saucepan and heat gently, without boiling, for 5 minutes.
  • Whisk the eggs and sugar together, then pour on the warm cream, whisking well.
  • Strain into individual ramekins (it should make 4-5 portions) and place in a baking dish containing enough water to come two-thirds of the way up the side of the dishes.
  • Bake for 30-40 minutes or until the cream is just set. Chill until cold.
  • Cover the top of each ramekin with 1-2 tsp caster sugar and heat with a blowtorch until melted and crisp. If you don't have a blowtorch, the sugar can be melted until a grill/broiler.
Keyword coffee, cream, vanilla, whiskey