Irish Cream Brûlée with Cream De Menthe Whipped Cream

Cream brûlée  is my husband's favorite dessert.  For St. Patrick's Day I made him cream brûlée with Irish Cream and Creme De Menthe Whipped Cream.  My lucky man rated this recipe "lick the plate" creamy goodness.   

Irish Cream Brûlée with Creme DeMenthe Whipped Cream

Serves 6

3 1/2 cups heavy cream

1/2 cup Irish Cream

6 egg yokes

1/2 cup sugar

1 vanilla bean 

6 ramekins 

1/4 cup sugar

Creme DeMenthe Whipped Cream

1/2 cup of heavy cream

1 teaspoon sugar

1 teaspoon Creme DeMenthe

Whip cream with one teaspoon of Creme DeMenthe and one teaspoon of sugar until soft peaks form.

Pre-heat oven to 325 degrees.

For Cream Brûlée 

Pre-heat oven to 325 degrees. 

With a knife put a slit in the vanilla bean and scrape out seeds.  Place bean and seeds into a sauce pan with heavy cream and 1/2 cup of Irish Cream.  Bring to a boil, as soon as it comes to a boil remove from heat and cover for 15 minutes.

Put egg yokes in a mixing bowl and beat in 1/2 cup of sugar until yoke are lightened and sugar is incorporated.  When cream is cool remove bean and add 1/2 cup of cream to yolks.  Keep adding the rest of cream until blended with yokes.  Strain through a sieve into a large measuring cup to remove any lumps.

 Place ramekins into a large roasting pan and pour cream into ramekins.  Pour boiling water into roasting pan until water reaches half way up the sides of the ramekins.  Bake in a 325 degree oven for 40-45 minutes until centers are jiggly.  Remove ramekins from roasting pan and let cool.  Refrigerate for few hours or over night.

Remove from refrigerator when ready to serve and sprinkle sugar evenly over the ramekins.  Melt sugar with a torch until golden brown.  Cool for five minutes.  Add a dollop of Creme DeMenthe whipped cream and serve.