Baileys crème brûlée is stunning and is the perfect celebration dessert — luxuriously smooth and creamy custard, perfectly crunchy caramelized sugar, slightly delightfully boozy. It’s surprisingly simple to make too!
(If you like incorporating a little buzz into your desserts, try these reader-favorites bourbon pecan pie bars and creamy egg-free tiramisu.)
My favorite kinds of dessert recipes are those that look like it took hours to make but are secretly very simple.
This Baileys crème brûlée is one of those recipes.
It’s a very easy recipe which you can prep ahead and finish off just when you’re about to serve.
Ready to impress?
Why you’ll love making creme brûlée
- Simple but looks impressive. Creme brûlée is one of those restaurant level, professional chef looking desserts that’s very easy to make at home. They never fail to dazzle!
- Just 5 ingredients. Not only is the recipe simple and straightforward, you also only need 5 ingredients and all of them are easy to find.
- Make ahead. And you can make these ahead. You don’t need to be cooped up in the kitchen and can actually enjoy time with your guests.
- Delicious. Most important of all, it’s rich, creamy and delicious.
How to make
If you’ve ever made leche flan, flan cupcakes, dulce de leche flan or, really, any kind of flan, you’ll find making Baileys crème brûlée is similar.
Ingredients
You will need:
- Heavy cream — this is cream that has at least 36% milk fat content. Whipping cream will work too (30-35%).
- Vanilla paste — you can substitute with vanilla extract, you just won’t see those nice specks of vanilla on your custard.
- Egg yolks — for the richest and creamiest texture, we only use egg yolks here. Check out this collection of leftover egg whites recipes so nothing goes to waste!
- Sugar — I use granulated sugar. I like it because it creates a fairly thick layer and melts quickly and evenly. You can also use caster sugar though note that this will create a thinner topping.
- Irish cream — I prefer Baileys Irish cream but you can use whatever Irish cream liqueur you like.
(Love Baileys desserts? Make some Irish cream chocolate truffles. And try this crème brûlée sous vide if you want to take your sous vide machine for a spin.)
Baking tools
You’ll need a saucepan to heat your cream, some ramekins (or other oven-safe containers) to bake your custard in, and a baking dish or roasting pan for the water bath.
A blow torch is nice to have but no need to buy one since you can use your oven’s broil function to achieve a similar effect.
Step-by-step photos
Preheat oven to 325F.
Pour heavy cream into a medium sized saucepan and put on low-medium heat for about 5 minutes without stirring. Do not allow the cream to boil. Once you see small bubbles appearing on the sides of the pan, take the pan off the heat and stir vanilla paste until well incorporated. Set this aside.
In a large bowl, whisk egg yolks and sugar until combined.
Gradually add the hot cream and whisk continuously to avoid scrambling the eggs. Add Irish cream and whisk some more.
Pour your mixture into 4 6-ounce ramekins. Put the ramekins into a deep baking dish or roasting pan. Pour hot water into the roasting pan until it covers about ¾ up the sides of the ramekins.
Bake for 30-40 minutes or until the custard is set — firm but still wobbly in the centre.
Take out of the oven and cool slightly before refrigerating for at least 3 hours (and up to 3 days).
When you’re ready to caramelize, take the ramekins out of the fridge and wipe off any condensation that may have accumulated.
Sprinkle granulated sugar on top and tap around gently to make sure that the sugar is evenly distributed and that you have an even layer.
If using a blow torch, melt the sugar until you get a nice crispy layer on top. Cool slightly before serving.
If using the oven broiler, put your ramekins on a baking sheet and the baking sheet on the highest shelf of your oven.
Broil on high until the sugar has caramelized. You may need to refrigerate again to cool the custard before serving.
Expert baking tips
Easy, right? Here are some tips for perfect Baileys creme brûlée every time.
- Use the best ingredients that your budget allows. This Irish cream crème brûlée recipe is an example of a recipe where high quality ingredients matter. With only 5 ingredients, there is nothing to hide behind.
- Separate eggs when they’re cold. It’s so much easier!
- Allow for the custard to set. Once they’re done baking, cool slightly then refrigerate for at least 3 hours before sprinkling the sugar on top to caramelize.
- Caramelize when ready to serve. And it’s best to caramelize about an hour before you’re ready to serve because the topping will start to lose its crunch the longer it sits.
Recipe FAQs
You can still make crème brûlée at home without a blow torch.
Set your oven to broil (high) and put your well chilled custard in the oven (highest shelf) until the tops begin to caramelize. You have to watch carefully, don’t walk away.
The caveat here is your caramelization may not be as even as you’d like.
Regardless, it will taste delicious.
Absolutely. You can use Baileys non-alcoholic coffee creamer — same taste without the alcohol.
You can also skip the Baileys altogether and just make a regular creme brûlée.
Check out this collection of leftover egg white recipes for more than 70 ideas!
Yes, you can make this up to 3 days ahead.
Store the custard (without topping) in the fridge.
Once they are brûléed or torched, best to eat them the day they are served.
More easy celebration desserts
Got company? Check out these desserts that are always a hit.
Baileys creme brûlée is a favorite during the holidays, but also perfect for Valentine’s Day, Mother’s Day, St. Patrick’s Day, Easter, anniversaries and more.
Happy baking!
Did you make Baileys Irish crème brûlée? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Baileys Crème Brûlée
Ingredients
- 2 ¼ cups heavy cream
- 1 tsp vanilla paste see notes
- 5 egg yolks from large eggs, room temperature
- ¼ cup granulated sugar plus more for topping
- 3 tbsp Baileys or your favorite Irish cream liqueur, see notes
Instructions
- Preheat oven to 325F.
- Pour heavy cream into a medium sized saucepan and put on low-medium heat for about 5 minutes without stirring. Do not allow the cream to boil.2 ¼ cups heavy cream
- Once you see small bubbles appearing on the sides of the pan, take the pan off the heat and stir vanilla paste until well incorporated. Set this aside.1 tsp vanilla paste
- In a large bowl, whisk egg yolks and sugar until combined.5 egg yolks, ¼ cup granulated sugar
- Gradually add the hot cream and whisk continuously to avoid scrambling the eggs.
- Add Baileys and whisk some more.3 tbsp Baileys
- Pour your mixture into 4 6-ounce ramekins (see notes).
- Put the ramekins into a deep baking dish or roasting pan. Pour hot water into the roasting pan until it covers about ¾ up the sides of the ramekins.
- Bake for 30-40 minutes or until the custard is set – firm but still wobbly in the centre.
- Take out of the oven and cool slightly before refrigerating for at least 3 hours (and up to 3 days).
- When you're ready to caramelize, take the ramekins out of the fridge and wipe off any condensation that may have accumulated.
- Sprinkle about 1 tablespoon of granulated sugar on top and tap around gently to make sure that the sugar is evenly distributed and that you have an even layer.
- If using a blow torch, melt the sugar until you get a nice crispy layer on top. Cool slightly before serving.
- If using the broiler, put your ramekins on a baking sheet and the baking sheet on the highest shelf of your oven. Broil on high until the sugar has caramelized. You may need to refrigerate again to cool the custard before serving.
Video
Notes
- You can use smaller-sized ramekins if you plan to serve more people. Just watch your baking time.
- You can use the same amount of vanilla extract – you just won’t get those nice specks of vanilla beans in the custard. You can also opt to use 1 vanilla bean – cut in half, put in with the cream while you’re heating it, then scoop out before you mix the hot cream with the eggs.
- If you want a boozier dessert, add a few more teaspoons of Baileys.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
(Disclosure: this post was originally published on December 12, 2016 sponsored by The Egg Farmers of Canada. I’ve updated it to add tips, FAQs and step-by-step photos.)
Liz
I love a good make-ahead holiday recipe! And what a great idea to track your egg yolks vs. egg whites recipes – I’m always storing one or the other for a few days before tossing them because I can’t remember what I need them for…I’m a bad egg user. Next time I have yolks, creme brulee it is!
Jolina
Hi Liz! I always find myself planning ahead because I’m not quite sure how to store extra whites or yolks haha. And yes, this creme brûlée is the bomb if I say so myself. Happy weekend!
Carole
I made this recipe, but was disappointed in the lack of Irish Cream flavor … and color. Second time around, I added a little dark baking chocolate to the hot cream for the right coloring and an extra Tbsp of Bailey’s. Better.
Jolina
Sounds delicious Carole!
Maria
Fancy, yet easy, yet absolutely delicious and serve-worthy at any dinner parties! Love it!
Farrah
I would have never thought of adding Irish cream! YUM! I’ll share this with my mother in law since she’s doing our holiday dinner.
Jolina
Awesome! Hope you guys like it. Have a wonderful holiday season!
Rebecca
Thank you for this recipe! I 100% agree about the eggs – there’s nothing better than fresh eggs. And, if you need something to do with the extra egg whites, there’s always macarons!
Jolina
Yes, fresh eggs make or break a recipe! And macarons have been on my to-do list forever 🙂
Tiffany VanSickle
This looks delicious! I love trying new recipes when they’re supposed to be easy. haha
Jolina
Haha yes those are the best recipes 🙂
Marian Mitchell
This sounds amazing!! I wish I could have dairy but I’m sending this to my mom. I love that you don’t waste food. I don’t either!
Jolina
Hi Marian! Thanks for sharing the recipe. And yes, I’ve become quite an expert on looking for recipes to use up “extra” ingredients. It’s quite fun actually 🙂 Hope you’re having a happy holiday season!
Aish Das-Padihari
The texture and the color of the creme brulee looks delish. I want a big spoon.
Amanda
Creme Brulee is so elegant. I order it in restaurants, but I haven’t tried it myself. I am going to need a torch to try it. It doesn’t sound impossible. Quality ingredients is the key for any recipe.
Jolina
Hi Amanda! No, not impossible at all 🙂 You don’t even need a blow torch…a broiler will do.
Dan
So now I have an answer to that age old question… how do you make creme brulee better? Add Irish Cream!
Jolina
Haha yes, that is the answer to a lot of questions! 🙂
Catherine
The bit of Bailey’s is a wonderful idea for creme brulee…this looks perfect!
Jolina
Thank you Catherine! And I agree, a little bit goes a long way 🙂
Suchi
Fear of scrambled egg has kept me away from creme brulee! with irish cream these look beyond perfect! That crackling sugar top is my favorite part.
Jolina
Hi Suchi! You should definitely try this. First, coz blow torch haha. And yes, tapping and cracking that top is so much fun 🙂
Joanna
Over the weekend I had my first taste of Irish Cream. It was wonderfully delicious, and goes perfect with the holidays. I bet it’s amazing in this dessert!
Jolina
I’m excited for you! I love putting Irish cream in all sorts of desserts. Have fun 🙂
Lori Vachon
What a glorious dessert! Looks perfect for entertaining!
Sarah Jean Althouse
I have never made my own creme brule but I sure take advantage of it in restaurants 😉
Jolina
After you’ve tried making it at home, I bet you won’t order it when you’re out anymore 🙂
Michele
I doubt I would attempt to make this–for one thing I can’t separate eggs to save my life! BUT–just let me at it–I’ll eat it all up very quickly and beg for more!
Jolina
LOL still sounds like a great plan to me 🙂