Reviewed: Oct. 27, 2009

Fabulous and so easy to make!

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Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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Reviewed: Oct. 25, 2009

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!

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paintingmommy

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Reviewed: Sep. 30, 2009

Especially good with fresh berries!

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kinga

Cooking Level: Intermediate

Home Town: Ellensburg, Washington, USA

Living In: Monument, Colorado, USA

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Reviewed: Sep. 12, 2009

The Bailey's adds a subtle, wonderful taste. Refrigerating for the afternoon along with the superfine sugar use makes for a "must-have tap factor" to the top. I highly recommend this recipe.

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T Thommy

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Aug. 9, 2009

i was looking for a good base creme brulee recipe and decided to use this one minus the irish creme. i didn't know what irish creme tastes like, so i didn't want to but a big bottle just for a little bit. turns out, its amazing even without it! made a whole variety of them,added fresh blueberries, semisweet chocolate chips, fresh rasberries, and fresh peaches. they were awesome!!

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lisa demayo

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

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Reviewed: Aug. 9, 2009

The best creme brulee that I ever had! Don't change anything.

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PianoBarry

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Reviewed: Jul. 29, 2009

Very very addictive so make plenty. Buy a propane torch they cost about $3 and the tip about $12+ depending on the kind you get. It's worth getting the torch. Propane is 100% better than Butane, and you don't need to get a fancy "just for brulee" torch, just go to home depot, walmart, loews, etc. It's all the same for less money and more gas.

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Chef Nieves

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Reviewed: Jun. 20, 2009

Very good, but with only a subtle hint of Irish Cream flavor. Would have liked to see it more pronounced, so I'd suggest adding more. Rather than superfine sugar I used the coarser, demerara sugar. My ramekins were shallow rather than the 6 oz. custard type ramekins and needed just 25 minutes of baking time, so the specified baking time is only approximate!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 19, 2009

This recipe was fantastic. I made it for my wife and family and they loved it, said it was the best they ever had (probably humoring the new cook !!!). Honestly, it turned out better than I ever thought, was super creamy & tasty. I topped it with a puff of whipped cream and strawberry. I also used raw turbinado Maui sugar & it caramelized very easily with the torch. Thanks for a great recipe.

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Woody777

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Reviewed: May 12, 2009

perfect! not too sweet, not too bland! with just a hint of alcoholic goodness!

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staramy

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Reviewed: Mar. 26, 2009

Very time consuming - but worth every minute of it! Delicious!!!!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 22, 2009

In reference to one of the comments. You dont have to cook the custards to 165 degrees, you are not making a filling for cream puffs. When you put your ramicans in the roasting pan w/water (water bath) it will cook in the oven. I have made my fill of creme brule's and you just need to dissolve the sugar,and you do need to strain it!

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GIG IV

Cooking Level: Professional

Home Town: Seymour, Connecticut, USA

Living In: Ansonia, Connecticut, USA

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Reviewed: Mar. 16, 2009

This turned out excellent! I used a butane torch to broil the sugar and served it with fresh whipped cream (that I added Irish Cream to) and a chocolate clover leaf. Suggestions: Be very careful not to let the liquid get too hot. To test when it is ready, coat the back of a spoon and run a line with your finger down the center. If the line stays, your liquid is hot enough. If it curdles, blend it with a small amount of milk and pour it through a strainer. Also, cook the custard to between 165 & 175 degrees. Any higher and it will separate.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Reviewed: Feb. 16, 2009

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.

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ABCDEFG679

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Reviewed: Feb. 4, 2009

This is the first time I ever made Creme Brulee and it turned out delicious! I cut this recipe down to one serving just for myself and the Irish Creme flavour wasn't overpowering, but just right. The only thing I would recommend is investing in a torch to caramelize the top. I put mine under the broiler and it heated up some of the Creme Brulee by the time the sugar got caramelized. Otherwise, yummy and easy recipe.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

I have made this recipe twice with sugar as the recipe calls for and once with pure maple syrup to make it healthier. It is scrumptious either way! I recommend using a torch instead of broiling the top to keep the creme chilled.

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Bellahay

Cooking Level: Expert

Living In: Lufkin, Texas, USA

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Reviewed: Jan. 21, 2009

This was the first time to make creme brulee. This recipe is fantastic!! Very easy to make ---lots of taste--- and the texture was perfect.I think it is better quality than any I have ever had in restaurants.

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Valerie

Cooking Level: Expert

Home Town: North Attleboro, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jan. 20, 2009

I left out the Irish Cream, because I didn't have any and it was still perfect. I'll never forget this recipe. My boyfriend of several years took a bite of this, his eyes became wide and he said, "I didn't think it was possible to love you more..."

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