Instructions

1. Preheat your oven to 325°F.
2. In a saucepan over medium heat, combine the heavy cream, Irish cream, Irish whiskey, espresso, and vanilla. Heat until it reaches 180°F. Stir occasionally to prevent scorching.
3. In a separate bowl, whisk together the eggs and sugar until well combined.
4. Once the cream mixture reaches 180°F, temper the eggs by slowly pouring cream mixture into the egg mixture while continuously whisking (this prevents them from scrambling).
5. Strain the mixture through a fine-mesh sieve to remove any lumps or curdled bits.
6. Place ramekins in a large baking dish. Carefully pour hot water into the baking dish until halfway up the sides of the ramekins.
7. Divide the mixture evenly among ramekins.
8. Carefully place baking dish in the oven. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle (low ramekins tend to need less time).
9. Remove the crème brûlée from the water bath and let it cool to room temperature.
10. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the crème brûlée to set completely.
11. When ready to serve, sprinkle a thin, even layer of sugar over the surface of each crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.
12. Allow the caramelized sugar to harden for a minute or two before digging in. Enjoy!