Irish Cream Creme Brûlée with Pistachio Ice Cream and Pistachio Tuiles
I’m not going to lie folks, this stuff is seriously legit! I would have shared with all of you, but Adam and I ate every last creme brûlée in a matter of days. Now, with a very special trip to Vegas closing in very quickly, my ability to fit into my new dress may be a far cry from happening.
But that’s a worry for another day… in the meantime, this Irish Creme Cream Brûlée is all I can think about and with St. Patrick’s Day in a few weeks, I can’t think of anything more perfect than a rich, boozy dessert!
On a side note, my world was recently shattered when I was informed that I’m not as Irish as I’ve been claiming all these years. So I’ve got that going for me. At least I was slightly blessed with red hints to my hair, lots of curls and freckles come summer. I will take what I can get! And what little I have, I’m still seriously proud of that tiny ounce of Irish heritage!
Heading back to the topic of this Irish Cream Creme Brûlée, did I mentioned that after all of these years cooking, I finally invested in my very own blow torch? I have no idea why I waited so long, but now that I have one, I feel a bit like a bad ass!
Every time I turn it on, I say a small prayer that I don’t blow myself up, though. It could happen, people! Read the label on one of these things – it’s no joke!
Hope you enjoy making this recipe! Happy almost St. Patrick’s Day to all of you that are actually Irish, and even to those of you who simply like the excuse to drink green beer one day a year!
- 3 cups heavy whipping cream
- 1 cup Irish Cream liquor
- 1 vanilla bean, scraped or 1 tsp vanilla extract
- 1/2 cup sugar
- 6 egg yolks
- sugar for finishing brûlées with torch
- 225g (1 cup) powdered sugar
- 150g (1/2 cup + 1T) all-purpose flour
- 187g (3/4 cup) butter, melted
- 4 egg whites
- Pistachio nuts, chopped into small pieces
- 1 Pint of pistachio ice cream or gelato. Coffee or chocolate can also be used.
- 1. Preheat the oven to 325 degrees F.
- 2. Place the cream, Irish cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a slight boil. Pull off heat and set aside.
- 3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
- 4. In a very slow, small stream, start pouring the hot cream mixture into the egg yolks, whisking continuously. Once the entire mixture of hot cream has been incorporated, strain mixture into a large measuring cup or tall container (best for pouring).
- 5. Pour liquid into 6 ramekins, then set in a roasting pan or large skillet with tall sides. Pour hot water into the pan, just enough to come half way up the sides of the ramekins.
- 6. Bake just until creme brûlées are set, but slightly trembling in the center, about 40-45 minutes. When you get to 35 minutes, start watching them carefully, so they don't over bake.
- 7. Remove ramekins from roasting pan and allow to cool on a wire rack. Once cool, cover in plastic wrap and place in fridge for 3 hours or overnight.
- 1. Sieve the flour and powdered sugar into a medium size bowl.
- 2. Mix in melted butter and egg whites.
- 3. Mix until a smooth paste forms. Cover and place in fridge to set for 1 hour
- 4. Remove from fridge and with a small icing spatula, spread a thin layer onto sheet pan covered in parchment paper or a "silpat" mat.
- 5. Bake tuiles at 350 degrees for 4-5 minutes until slightly golden brown.
- 6. Remove from oven and in one quick motion, move tuile to a cutting board and cut into any desired shape and form before cooling and hardening. One easy way to form the cookie is to lay it on a rolling pin until set. You can also allow the tuile to set without cutting and forming and simply break into large pieces once set.
- 7. Use as garnish for creme brûlée.
- 1. Remove ramekins from fridge. Place sugar on top of one of the brûlées, just enough to lightly coat the entire top surface. Repeat with remaining brûlées.
- 2. Using a torch, melt the sugar to form a crispy, golden crust. Allow to set for 5 minutes.
- 3. Scope out ice cream on top of each creme brûlée, working quickly, before ice cream starts melting.
- 4. Top with Pistachio tuile and serve.