Irish Cream Crème Caramel – a delicious recipe with sugar, heavy cream, milk, Irish cream liqueur, eggs +, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325u00b0F. Place an 8 inch cake pan in a large baking dish.
2
Combine 3/4 cup sugar and 1/2 cup water over low heat, brushing down inside of pan, until sugar dissolves. Bring to a boil then cook, undisturbed, for 5-10 mins, until mixture caramelizes. Remove from heat and let cool slightly. Carefully transfer to prepared pan. Swirl to coat bottom and sides of pan. Set aside.
3
Combine heavy cream, milk and liqueur over low heat for 3-5 mins, until hot. Whisk together eggs, yolks and remaining sugar then gradually whisk in hot milk mixture. Strain into prepared pan. Add enough boiling water to baking dish to come halfway up side of cake pan. Bake for 45-50 mins, until firm to the touch. Let cool to room temperature then chill overnight.
4
To serve, run a small knife around edge of pan. Invert onto a serving plate. Cut into wedges and serve with heavy cream and strawberries.
633
kcal
Calories
39
g
Fat
58
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup granulated sugar, 1 1/4 cups heavy cream, 1 2/3 cups milk, 1 tbsp Irish cream liqueur, and more.
Yes, Irish Cream Crème Caramel falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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