Having never made Creme Brulee before (but eaten my fair share!) this recipe was my first attempt. It was a huge success, and resulted in a fight between the hosts of the dinner party that I brought them to over who got the last one. I did a practice run the night before, and did find that the "foam" on the top baked into an ugly crisp, but solved that problem by stirring the mixture with a wooden spoon to dissolve the bubbles before pouring it into the ramekins. The creme brulee was dreamy, with just a hint of the Irish Creme...so good, I am making it again tonight!

Reviewed On: Oct. 25, 2009