Irish Cream Crème Brûlée with Candied Mint Leaves – A Rich, Culinary Cinematic Experience

Allergens

Eggs, Dairy

Ingredients

• 2 cups heavy cream
• 1/2 cup Irish cream liqueur
• 1/3 cup granulated sugar, divided
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 6
• 7 fresh mint leaves
• 1/2 cup granulated sugar for candying
• 2 tablespoons water

Instructions

1. Preheat oven to 300°F (150°C).
2. In a saucepan, combine heavy cream, Irish cream liqueur, and 1/3 cup of granulated sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture is heated through.
3. In a separate bowl, whisk together egg yolks, 1/3 cup of granulated sugar, vanilla extract, cinnamon, and nutmeg.
4. Slowly pour the warm cream mixture into the egg yolk mixture while stirring continuously to avoid curdling the eggs.
5. Strain the custard through a fine mesh sieve into a large measuring cup or pitcher.
6. Divide the custard evenly among two 6 oz ramekins or ovenproof dishes.
7. Place the ramekins in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the ramekins. This is called a bain marie.
8. Bake the custards for 45 50 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken.
9. Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Then, cover with plastic wrap and refrigerate for a minimum of 4 hours, ideally overnight.
10. For the candied mint leaves, prepare a simple syrup by boiling 1/2 cup of sugar with 2 tablespoons of water in a small saucepan until the sugar dissolves. Add the mint leaves and simmer for 3 4 minutes. Remove from heat and let them cool completely in the syrup.
11. Once the custards are chilled, remove them from the refrigerator and sprinkle a thin layer of granulated sugar evenly on top of each custard.
12. Use a kitchen torch to carefully caramelize the sugar, creating a crispy crust on top. Allow the caramelized sugar to cool for 1 2 minutes before serving.
13. Remove the mint leaves from the syrup and place them on a paper towel to dry slightly.
14. Garnish each crème brûlée with candied mint leaves and serve immediately.

Chef’s Insight

The key to a perfect crème brûlée is patience. Allow the custards to cool and chill thoroughly before caramelizing the sugar.

Notes

The caramelized sugar can be quite hot, so exercise caution when using the kitchen torch.