Kahlua Creme Brulee

I got ramekins for Christmas and was desperate to do something with them, when this recipe for Kahlua Creme Brulee crossed my path. (actually, it was irish cream, but I had Kahlua and it was yummy, too).

Since we only had one other couple over for New Year's dinner, I thought it was nice to make individual desserts, which also kept me from making a full pie or cake, where more than half of it would be wasted (yes mom, I know, I know, freeze it and you'll have it later...). 

It was easy to make and mostly make-ahead (always a winner in my books!). The only thing was that I read that if you didn't have a torch you could caramelize it under the broiler, but mine seemed to take an awful long time and heated the custard more than it should have. Any tips?

Overall though, an excellent and fairly simple dessert. I think I might invest in a torch because I think I'll be making this one often!

Kahlua Creme Brulee

Serves 6

Printable Recipe

Ingredients

• 2 cups heavy cream
• 1/3 cup white sugar
• 6 egg yolks
• 1 tsp vanilla extract
• 3 tbsp Kahlua
• 6 tsp superfine sugar 

Directions

• Preheat oven to 300 degrees F. Place six ramekins on a dish towel set in a roasting pan at least 3 inches deep (the towel keeps them from moving around).
• Stir together cream and sugar in a saucepan over medium heat and cook until very hot, stirring until sugar dissolves.
• In another bowl (a standmixer with whisk attachment is best), whisk together egg yolks, vanilla and Kahlua until combined. While still whisking, slowly add 1/3 of the cream mixture 2 tbsp at a time (slowly so you temper the eggs). Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without it curdling.
• Pour custard through a sieve and then pour evenly into the ramekins. Then fill the roasting pan with boiling hot water to come halfway up the sides of the ramekins.
• Bake in preheated oven until set 35-45 minutes -- custard should be set around edges but slightly jiggly like Jello in the centre.
• Allow custards to cool on a wire rack to room temperature, about an hour, before covering and refrigerating until cold, another four hours.
• When ready to serve, unwrap custards and sprinkle 1 tsp superfine sugar on each to coat top. Melt sugar either using a hand torch or directly under a broiler until sugar has melted. The cold custard underneath will help harden the sugar into a crispy crust.

Adapted from http://allrecipes.com//Recipe/irish-cream-creme-brulee/Detail.aspx