I stumbled across this delicious recipe on social media and I had to adapt it for my own taste! One of my partner’s has a particular love for Crème Brûlée; so how could I not make a scrumptious, boozy, kitten form for him to try! I make all my recipes with cup and weight measurements~ So all kittens can have an easier time re-creating this amazing dish without having to worry about conversions!
TOTAL TIME: 5 hrs 45 min
- 6 egg yolks
- ¼ cup (75 grams) Irish Cream
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (3 grams) salt
- 2 cups (465 grams) heavy cream
- ⅓ cup (65 grams) sugar
- Preheat oven to 300ºF (Gas Mark 2).
- In a large bowl, whisk together egg yolks, Irish Creme, vanilla extract, and salt.
- In a separate saucepan, pour in the heavy cream and sugar. Heat, whisking continuously, until small bubbles start to form on the surface, but remove it from heat before the mixture starts to simmer.
- Slowly whisk the hot cream into the egg-yolk mixture, a little at a time, until all the cream has been added. Careful not to whisk too fast, otherwise the creme will be bubbly.
- Place ramekins in a high-walled baking dish. Ladle custard mixture into the ramekins evenly.
- Pour boiling water into the baking dish until the water is halfway up the sides of the ramekins.
- Bake for 50 minutes until custard is set. Carefully transfer ramekins to a wire rack and let cool. Once cool, place ramekins in refrigerator until cold, at least 4 hours.
- Remove from the refrigerator for at least 30 minutes. Spread a tablespoon of sugar on top of each crème brûlée and, using a torch on HIGH, melt the sugar for a crispy top.
- Allow the crème brûlée to sit for at least 5 minutes before serving.
I added fresh fruit and a powered sugar paw print for a lovely presentation. (I have a thing for pretty foods <3) This was SUCH a delicious treat that we *may* have gone through all six servings in two days! It was paired with a delicious Vampire cocktail (seen in the main picture). Try this recipe! Let me know how it is!