Irish Cream Caramel Custard
Indulge in the smooth and rich flavors of this decadent Irish Cream Caramel Custard, a delightful twist on the classic crème brûlée. Originating from a recipe by Chef Mark J. Olson of Janesville, Wisconsin, this dessert combines the lusciousness of heavy cream with the velvety warmth of Bailey's Irish Cream, enhanced by aromatic vanilla. The custard is baked to perfection in a gentle water bath, ensuring a silky texture that simply melts in your mouth. Finished with a crisp caramelized sugar top, this dessert will impress anyone fortunate enough to taste it, making it a perfect finish for any special occasion or dinner party.
N/A
Servings
292
Calories
7
Ingredients
Ingredients
heavy cream
1 quart (none)
Bailey's Irish Cream
6 ounces (none)
vanilla extract
1 tablespoon (none)
light brown sugar
3/4 cup (divided)
egg yolks
12 (separated from whites)
brown sugar
1/4 cup (for caramelizing)
white sugar
1/4 cup (for caramelizing)
Instructions
1
In a heavy-bottomed saucepan, combine the heavy cream, Bailey's Irish Cream, vanilla extract, and half of the light brown sugar. Heat the mixture over medium heat, stirring occasionally until it just reaches a simmer. Do not let it boil.
2
While the cream mixture is heating, whisk together the egg yolks and the remaining light brown sugar in a separate bowl until well combined and slightly frothy.
3
Once the cream is simmering, gradually temper the egg yolk mixture by slowly adding a small amount of the warm cream into the yolks while stirring constantly. This will help to prevent the yolks from curdling.
4
Continue to add the warm cream a little at a time until the egg yolk mixture is warm to the touch. Then pour the entire mixture back into the saucepan with the cream.
5
Continue to cook the custard over low heat, stirring gently until it thickens slightly and coats the back of a spoon. Be careful not to exceed 175°F to prevent curdling.
6
Remove the saucepan from the heat and allow the custard to cool slightly.
7
Pour the custard mixture into individual ramekins or custard cups, filling them about 3/4 full.
8
Place the filled ramekins into a baking dish and create a water bath by adding hot water to the dish until it reaches halfway up the sides of the ramekins.
9
Bake in a preheated oven at 325°F for about 30-40 minutes, or until the custard is just set but still slightly jiggly.
10
Carefully transfer the ramekins to a wire rack to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
11
To serve, mix the remaining brown sugar and white sugar together, then evenly sprinkle a thin layer over each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, place the ramekins under a broiler for a few minutes until the sugar bubbles and caramelizes. Allow to cool briefly before serving.
Nutrition Information
21g
Fat
21g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Irish Cream Caramel Custard?
It is a smooth and rich dessert that serves as a decadent twist on the classic crème brûlée, featuring heavy cream and Bailey's Irish Cream.
Who created this recipe?
This recipe originated from Chef Mark J. Olson of Janesville, Wisconsin.
What are the main ingredients for the custard base?
The custard base consists of heavy cream, Bailey's Irish Cream, vanilla extract, light brown sugar, and egg yolks.
How many egg yolks are needed for this recipe?
You will need 12 egg yolks, which should be separated from the whites before starting.
How much heavy cream is used?
The recipe requires 1 quart of heavy cream.
How much Bailey's Irish Cream is included?
The recipe calls for 6 ounces of Bailey's Irish Cream.
What is the serving size for this recipe?
The specific serving size is not listed, but the recipe uses 1 quart of cream and 12 egg yolks, typically serving a large dinner party.
What are the nutritional facts per serving?
Each serving contains approximately 292 calories, 21g of fat, 21g of carbohydrates, and 6g of protein.
Should the cream mixture be boiled?
No, you should heat the cream mixture over medium heat until it just reaches a simmer, but do not let it boil.
What is tempering and why is it used here?
Tempering is the process of gradually adding warm cream to the egg yolks to raise their temperature slowly, which prevents the yolks from curdling.
What is the maximum temperature the custard should reach on the stove?
You should be careful not to exceed 175°F to prevent the mixture from curdling.
How do you know when the custard is thick enough on the stove?
The custard is ready when it thickens slightly and can coat the back of a spoon.
How full should the ramekins be filled?
Fill the individual ramekins or custard cups about 3/4 full with the custard mixture.
What temperature should the oven be set to?
The oven should be preheated to 325°F.
What is a water bath and how is it used in this recipe?
A water bath involves placing ramekins in a baking dish filled with hot water reaching halfway up their sides to ensure gentle, even baking.
How long does the custard bake in the oven?
Bake for about 30-40 minutes, or until the custard is just set but still slightly jiggly.
How long should the custard be refrigerated?
Refrigerate the custard for at least 4 hours, though overnight is recommended for the best results.
How do you create the caramelized sugar top?
Sprinkle a thin layer of brown and white sugar over the custard and use a kitchen torch or broiler until it forms a crispy golden crust.
What sugars are used for the caramelizing step?
A mixture of 1/4 cup brown sugar and 1/4 cup white sugar is used for the topping.
Can I use a broiler instead of a kitchen torch?
Yes, you can place the ramekins under a broiler for a few minutes until the sugar bubbles and caramelizes.
What is the texture of the finished dessert?
The dessert features a silky, melt-in-your-mouth custard texture finished with a crisp, caramelized sugar top.
How much vanilla extract is required?
The recipe calls for 1 tablespoon of vanilla extract.
Is the light brown sugar used all at once?
No, the 3/4 cup of light brown sugar is divided between the cream mixture and the egg yolk mixture.
Does the recipe contain fiber?
Based on the provided data, the fiber content for this recipe is null.
What are some of the tags associated with this recipe?
Tags include dessert, crème brûlée, custard, irish cream, sweet, creamy, baked, and rich.
What should I do with the ramekins immediately after baking?
Carefully transfer them to a wire rack to cool to room temperature before placing them in the refrigerator.
How much total sugar is used in the entire recipe?
The recipe uses 3/4 cup light brown sugar, 1/4 cup brown sugar, and 1/4 cup white sugar.
Is this a gluten-free dessert?
The ingredients listed (cream, sugar, eggs, vanilla, Irish cream) are typically gluten-free, but you should check specific brands for confirmation.
Why is the custard cooled briefly after caramelizing?
Allowing the sugar to cool briefly after using a torch or broiler helps the caramel harden into a proper crispy crust.
Can this recipe be prepared for a dinner party?
Yes, its decadent nature and impressive presentation make it a perfect finish for any special occasion or dinner party.