Boozy Crème Brûlée
Originally posted July 12, 2013. Updated 1/5/2021
No breakfast or brunch today - I'm in the mood to share my Boozy Crème Brûlée recipe instead! Well... I suppose you could present crème brûlée for a brunch option.... 🙂
What is Crème Brûlée?
Crème brûlée is one of those desserts that is considered fancy, high end, and pretentious enough, that there is this assumption that it's difficult or finicky to make... but that couldn't be further from the truth!
In reality, crème brûlée is a very quick, simple custard that is baked at a moderate temperature to set it.
The “Brûlée” is the sugar topping. The finished custard is sprinkled generously with sugar, then torched to caramelize the sugar.
The sugar melts, then hardens into a toasty, crunchy topping that is SO satisfying to shatter when eating.
It actually comes together in just minutes, in terms of actual labour... and it's sure to impress!
Equipment to Make Crème Brûlée
While Crème Brûlée is really easy to make, it does require two types of equipment to make them:
Ramekins come in a variety of styles and sizes. For Crème Brûlée, I like to use shallow ramekins, about 5-6 oz.
Shallow ramekins allow for more surface area, which means more caramelized sugar to custard ratio.
Another item you’ll want for this is a small butane kitchen torch.
These are handy not only for caramelizing the surface sugar on your Crème Brûlée, but also adding a bit of toasty colour to other dishes.
Marshmallows, for instance. It may be a bit “extra”, but toasting marshmallows on top of a mug of hot chocolate can be fun!
Boozy Crème Brûlée
This is my basic Boozy Crème Brûlée from The Spirited Baker.
Like many desserts, this one adapts very well to use liqueur as a flavouring agent - in particular, cream liqueurs.
This works well with *any* cream based liqueur, so go with what you love. My personal favourites are Amarula and Baja Rosa, and Bailey's is always a popular option.
Whatever liqueur you choose, you'll find this to be a very easy, go-to recipe when you want something a little more elegant for dessert.
Be sure to order your copy of The Spirited Baker for more easy, interesting, and delicious desserts flavoured with various spirits and liqueurs!
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
More Fancy Recipes
Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!
Balsamic Mushroom Baked Brie
Beet & Goat Cheese Ravioli
Chocolate Dessert Ravioli
Clementine Mousse with Champagne
Easy Kahlua Panna Cotta
Fancy Tea Sandwiches
Gluten-Free Crab Cakes and Horseradish Sauce
How to Make Cream Puffs and Croquembouche
Mushroom Brie Turnovers
Mushroom & Goat Cheese Braid with Balsamic Glaze
Pepper Crusted Tuna with Wasabi Cream Sauce
Phyllo Crab Triangles
Savoury Tomato Shortcake
Traditional Raspberry Mousse
White Chocolate Almond Amaretto Truffles
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Well, the published nonsense, anyway!
Basic Boozy Crème Brûlée Recipe
- 8 Large Egg Yolks
- ¼ cup Granulated Sugar
- ½ cup Cream Liqueur of Choice
- 1 ½ cups Heavy Cream
- ¼ cup Granulated Sugar
- Preheat oven to 325ºF (160°C)
- Combine egg yolks and sugar together in a bowl, whisking until the mixture becomes thick and pale yellow. Add approximately half of the liqueur, whisking until incorporated and smooth.
- In a small saucepan, combine remaining liqueur with heavy cream, heating to a simmer. Remove from heat.
- Slowly drizzle hot cream mixture into the egg mixture, whisking constantly.
- Pour into 6 ramekins or custard cups, and arrange in a large pan.
- Carefully add water to the large pan, till about halfway up the sides of the ramekins.
- Bake until custard is set, but wiggles in the middle – about 45-50 minutes.
- Remove from oven, allow to cool to room temperature, and then chill for at least 2 hours.
- When ready to serve, sprinkle 2-3 tsp sugar evenly over each custard. Use a small, hand held kitchen torch to melt sugar.