A lovely creme brulee with Irish cream. If you don't have a creme brulee torch, the sugar-dusted custards may be browned underneath the grill in the oven.
Great recipe (and I VERY rarely give 5 stars)! Followed it exactly. I have a couple of tips: 1) After whisking, wait for the froth on top of the mixture to dissipate before pouring into the ramekins. I poured the hot water and put the dishes in the oven before the froth went down, and the froth baked... making my tops bubbly and brown and ugly. I had to scrape them clean before I could add sugar to the tops. 2)PLEASE use a quality cream. I used a cheap cream because the good quality one at the store was close to its expiration date. The creme brulee was still wonderful, but we could definitely taste the poor quality cream. - 16 Feb 2009 (Review from Allrecipes USA and Canada)
This was a great recipe. I substituted the Irish Cream with Amaretto, and the results were fantastic. I would definently make it again! - 21 Jul 2008 (Review from Allrecipes USA and Canada)
Excellent. First time I have ever made Creme Brule, and I stuck right to the recipe. It was excellent. I decided to try a recipe from another web site to just compare and it couldn't touch this one. I will stick with this for good. Thanks Grace - 14 Feb 2008 (Review from Allrecipes USA and Canada)