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I love this Creme Brulee recipe. It is a naturally gluten free dessert that tastes delicious! Whenever you are dining out and you see Creme Brulee on the menu it is a safe bet for sure! I think this is the perfect dessert, not too heavy and is always delicious. It has been one of my favorites when I see it on the menu. With a touch of Irish cream liqueur it is the perfect dessert for St. Patrick’s Day too!
I have always been too afraid to make this one at home and limited myself to only enjoying it while dining out until I found this recipe. Be sure to give it a try at home! You will be happy you did. If you are hosting a St. Patrick’s Day dinner party this should definitely be on your dinner menu.
Irish Creme Brulee
Creme Brulee is a naturally gluten free dessert that tastes delicious!
- 1 pint 2 cups whipping (heavy) cream
- 3/4 cup Irish cream liqueur
- 3 eggs
- 3 egg yolks
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.
In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.
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