This really is a taste of Ireland. The sugar and Guinness are beautifully balanced in the brulee, and the whiskey-ginger snaps are an easy melt and mix-recipe. 






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Crème brulee

  • 1⅓ cup (350ml) Guinness
  • 1⅓ cup (350ml) cream
  • 7 egg yolks
  • 110 g (½ cup) caster sugar
  • Icing sugar, for caramelising the tops

Whiskey snaps

  • ¼ cup (60 g) butter
  • 2 tbsp golden syrup
  • ¼ cup (55 g) brown sugar, firmly packed
  • ½ tsp ground ginger
  • 35 g (¼ cup) plain flour
  • 2 tsp (10 ml) Irish whiskey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need 8 x 120 ml ramekins for this recipe. 

Chilling time: 6 hours or overnight.

1. For the crème brulee, place Guinness in a small saucepan and boil vigorously until reduced to 35ml.

2. Meanwhile heat cream just to boiling point (in a small saucepan or in the microwave).

3. In a large bowl, whisk the egg yolks and caster sugar until light and fluffy. The mixture should form ‘ribbons’ when it runs off the beaters. Slowly pour the boiling cream into the sugar and egg mix and beat just until combined, or mix gently by hand.Try to avoid getting too many bubbles. Add Guinness reduction and mix well. 

4. Pour the mixture back into a clean saucepan and cook over a low heat or a double boiler, stirring constantly with a wooden spoon, until it is thick enough to coat the back of a spoon (approximately 15 minutes). Pour the custard into 8 x 120 ml ramekins and chill in the fridge for at least 6 hours, or overnight.

5. For whiskey snaps, preheat oven to 200⁰C (180⁰C fan-forced). Line two baking trays with baking paper or silicon baking maps.

6. Melt butter, golden syrup and brown sugar in a small saucepan over low heat. As soon as it starts to bubble, remove from heat and fold in ginger, flour and whiskey. Mix until smooth. Using two teaspoons, place a heaped teaspoon of mixture per snap on prepared trays, making sure the snaps are well spaced as they will flatten and spread in the oven. Bake in oven in batches for about 5-7 minutes until they are a rich golden brown. Leave the snaps on the baking sheet for a few minutes until cool enough to handle, then quickly loosen each snap from the tray one at a time with a palette knife. Working quickly, wrap each snap round a rolling pin with your hands, gently pressing into the round shape.  Remove when set and allow to cool on a rack. 

7. To serve, dust the top of the brulees with icing sugar and caramelise with a blow torch, or pack ramekins in ice and brown under the grill. Serve immediately with the whiskey snaps.