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Baileys Crème Brûlée

Impress your mom with this delicious and beautiful Baileys Crème Brûlée for Mother's Day!

Servings: 6


6 egg yolks
¼ cup Baileys Irish Cream
1 teaspoon vanilla extract
½ teaspoon salt 2 cups heavy cream
⅓ cup sugar


  1. Preheat oven to 300ºF.
  2. In a large bowl, whisk together egg yolks, Baileys, vanilla extract, and salt. Set aside.
  3. Pour the heavy cream and sugar into a saucepan. Heat, whisking continuously, until cream gets very hot and small bubbles start to form on the surface. Remove from heat before mixture starts to simmer.
  4. Slowly whisk the hot cream into the egg-yolk mixture, a little at a time, until all the cream has been added.
  5. Place ramekins in a high-walled baking dish. Ladle custard mixture into the ramekins evenly.
  6. Pour boiling water into the baking dish until the water is halfway up the sides of the ramekins.
  7. Bake for 50 minutes until custard is set. Remove from oven and carefully transfer ramekins to a wire rack and let cool. Once cool, place ramekins in refrigerator until cold, at least 4 hours.
  8. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
  9. Using a torch, melt the sugar for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Make sure you don’t overcook it. Allow the crème brûlée to sit for at least 5 minutes before serving.