Just think Saint Patrick’s Day is just around the corner…Mar 17th and you are wondering if should you go to the neighborhood Irish bar or pub and celebrate with your mates, or do you just stay home and relax with some Irish spirits? Well, you decide to save yourself some gas and stay at home to enjoy some Irish spirits with your loved ones.
As you think about the spirits lurking in your bar, you meander over to it and pull out the Jameson, Tullamore Dew, The Tyrconnell, Bushmills or whichever Irish whiskey you have on hand and prepare for a day of celebration. As you prepare to pour yourself a little tot of whiskey, you have a taste for something sweet and then notice the ramekin dishes nearby on the kitchen shelf. You recall a dessert recipe that called for Irish whiskey and the ramekins. At this point you start the search for the recipe and as you near a page in your cookbook the words “with the luck of the Irish” comes to mind and you discover the “Irish Coffee Crème Brulee” recipe.
When you hear the words “The luck of the Irish”, you probably conjure up thoughts of a pot of gold and a Leprechaun and you will be WRONG. The discovery of the Irish Coffee Crème Brulee recipe signals a start of a good afternoon. As you prepare your taste buds for a rich, crunchy and creamy coffee delight, you also get yourself ready for a little, or a lot, of Irish whiskey kick.
You can not only enjoy the rich, cool, creamy and crunchy flavor of the coffee but a subtle punch of the Irish whiskey. The recipe is from the “baking a moment” website and you can view the recipe in its entirety at http://bakingamoment.com/irish-coffee-creme-brulee/. I have provided the recipe below for your convenience.
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Irish Coffee Crème Brulee
- 4 egg yolks
- 3 tablespoons granulated sugar
- a pinch of kosher salt
- 2/3 cup heavy cream
- 1/4 cup 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.
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