Festive Recipe: Irish Cream and Vanilla Crème Brûlée

We still have a few weeks before the dreaded weigh-in and New Year resolutions when healthier eating kicks in, so whilst we are entertaining and enjoying the social side of Christmas, we thought we’d share one of Head Chef Remi’s favourite Christmas puds for you to wow your friends and family with – and here’s the good news, it’s super simple!

This delicious and simple Irish cream and vanilla crème brûlée recipe is the ideal dessert for the festive season, as you can prepare it in advance, which means more time raising a toast with your favourite people; simply refrigerate and blow-torch (or grill) the sugared top when you are ready to serve.

Equipment you’ll need:

6 large ramekins (old Gü dessert dishes are perfect for this) | heavy-bottomed saucepan | a sharp knife and chopping board (for the vanilla pod) | whisk | wooden spoon | mixing bowl |
large square baking tray | measuring jug | sieve | blow-torch/ hot grill.


Serves 6

6 egg yolks (freeze the egg whites) | 600 ml double cream | 50 ml of Baileys/ Irish Cream (or to taste) | 50 g caster sugar | 1 vanilla pod | 25 g caster sugar (extra) for topping


Preheat oven to 110 degrees celsius.

Gently heat the double cream in a saucepan until it reaches boiling, set aside.

Beat the egg yolks, caster sugar and deseeded vanilla pod in a bowl until evenly blended and then add your Irish cream.
Top tip: To deseed a vanilla pod, simply cut in half lengthways and scrape the seeds using a sharp knife.

Slowly pour your hot cream into the egg and sugar mix, beating until well combined.

Strain the mixture and remove any froth left from the whisking.

Place your ramekins into a large square baking tray.

Pour your mixture into the ramekins, filling so they are almost to the top.

Pour warm water into your baking tray, in between the ramekins, so the water reaches halfway up the sides of the ramekins.

Bake for approximately 25 mins until the mixture is set, but still jelly-like.

Leave to cool down for about 10 minutes before putting in the fridge to cool completely.

When you’re ready to serve, remove from the fridge and sprinkle the caster sugar topping over each ramekin and, using a blow-torch/ hot grill, burn the sugar until it’s caramelised evenly.

Serve with seasonal berries and/or shortbread, this also goes deliciously well with a glass of port or sweet wine, such as a Sauternes or a Barsac.

We hope you’ll love this pud as much as we do and it’ll certainly win you a few brownie points in the culinary department (just don’t let on how easy it really is)!