Reviewed: Dec. 5, 2009

Just as a note 3 tb of Baileys is approx. 1 airplane bottle, if you want to try it without buying the whole bottle. If you do end up buying the whole bottle, but don't like to drink it, may I recommend the Irish Cream Chocolate Cheesecakes also on this site. --Grace

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Reviewer:

Grace Gutberlet

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Drexel Hill, Pennsylvania, USA

Reviewed: Dec. 1, 2009

Sooooo good!! I've never attempted creme brulee before and I was a little timid about it. It was so easy. The Irish Cream gave it a wonderful flavor. I will definitely be making this one again!

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Reviewer:

ParkerLM6

Cooking Level: Intermediate

Living In: Clovis, California, USA

Reviewed: Nov. 30, 2009

My daughter and her friend made this for one of our Thanksgiving desserts this year and it was FANTASTIC!! Very easy to prepare, and they added a touch more Irish cream than the recipe called for..C'est magnifique!

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Reviewer:

missjillie

Cooking Level: Expert

Living In: Everson, Washington, USA

Reviewed: Nov. 29, 2009

This is fabulous! I used Kahlua instead of Irish Cream & added a dash of Pumpkin Pie Spice and got rave reviews from a few creme brulee die-hards. I would recommend straining the mixture thru a fine mesh sieve at the end of step 2 before you fill the ramekins to ensure you get the smoothest, silkiest texture. An excellent recipe, thanks!

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Reviewer:

jeanm

Cooking Level: Expert

Living In: Maple Grove, Minnesota, USA

Reviewed: Oct. 27, 2009

Fabulous and so easy to make!

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Reviewer:

Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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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Reviewer:

paintingmommy

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Sep. 30, 2009

Especially good with fresh berries!

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Reviewer:

kinga

Cooking Level: Intermediate

Home Town: Ellensburg, Washington, USA

Living In: Monument, Colorado, USA

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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Reviewer:

T Thommy

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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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