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This dreamy, boozy, chocolatey crème brûlée is what dreams are made of. Crack through that sugar shell and dive in to heaven.
Decadent.
That is the best word to describe these crème brûlées: decadent. The addition of dark chocolate creates an even thicker, creamier custard. Plus just enough Irish cream to intrigue you but not to get ya tipsy. When I am craving a rich, sinful dessert, this crème brûlée is one of my top choices. There is something magical about cracking through a thick layer of caramelized sugar to get to the chocolatey custard. It makes me giddy with excitement.
Torch it.
If you don’t have a kitchen torch, that’s ok. I’ve used a $10 lighter torch before when my kitchen torch ran out of juice and it worked pretty well. But if you’re going to be making food that requires a torch on a semi-regular basis, a true kitchen torch is the way to go. They’re relatively inexpensive and do a better job. Here are some examples of kitchen torches.
Check out the recipe video below for a tutorial on how to make this luxurious dessert:
Dark Chocolate Irish Cream Crème Brûlée
Ingredients
- 1 cup heavy cream
- 2 tbsp + 2 tbsp sugar divided
- 2 oz dark chocolate finely chopped
- 3 egg yolks
- ¼ cup Irish cream
- 1 tsp vanilla
- ½ tsp sea salt
Instructions
- Preheat oven to 300F.
- Fill a kettle and bring it to a boil.
- Place 4 medium size ramekins in a larger dish, like a casserole dish.
- Combine the heavy cream, 2 tbsp sugar and chocolate in a small saucepan.
- Heat the cream mixture over medium heat, stirring often, until the mixture is steamy, the sugar has dissolved and chocolate has melted.
- While your cream mixture is warming, whisk the egg yolks, Irish cream, salt and vanilla in a medium size bowl or measuring cup.
- When the cream mixture is steamy, remove from heat and slowly drizzle the cream into the egg yolk mixture while whisking constantly.
- I’d suggest placing your casserole dish with ramekins on your stove for the next steps so that you are as close to the oven as possible. This will make the transfer into the oven easier.
- Once the kettle water is hot, carefully pour water into the large baking dish, taking care not to get any water into the crème brûlées, until the water reaches halfway up the sides of the ramekins. If you do get any water in the ramekins, wipe it away thoroughly.
- Carefully pour the crème brûlée into the ramekins.
- Carefully place the baking dish into the oven, taking care not to get any water in the ramekins.
- Bake for 1 hour.
- Cool the crème brûlée at room temperature until ramekins are cool enough to be handle, about 1 hour.
- Carefully remove the ramekins from the water bath and place them in the fridge until chilled, at least 4 hours.
- Remove the ramekins from the fridge and sprinkle each one with about 1 tbsp of sugar. Tap the sides of the ramekin so that the sugar coverers the top of your crème brûlée completely.
- Using a kitchen torch, melt the sugar completely. It will smoke a bit, this is ok.
- Return the ramekins to the fridge for 1 hour before cracking into that sweet sweet sugar shell.
