Irish Cream Creme Brulee Recipe Reviews - Allrecipes.com (Pg. 12)
Reviewed: Dec. 31, 2007
Followed this recipe exactly as written, and YUMMM! Do be careful when incorporating the hot cream / sugar mixture into the egg yolks--I strained the mixture through a sieve, and found a few teeny bits of scrambled egg. The custard sets up beautifully--great recipe!
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Photo by Kelly Rott

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Reviewed: Dec. 18, 2007
So good. So very good. Ran out of ramekins and had to buy more just so I wouldn't waste the Irish cream goodness.
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Cooking Level: Expert

Home Town: Staten Island, New York, USA
Living In: North Augusta, South Carolina, USA

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Reviewed: Dec. 11, 2007
This recipe was fantastic and so easy to make! I'm not a huge fan of Irish cream so I didn't include it and it was still so delicious! I can't wait to make it again and add some other different flavors!
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Photo by Corrine

Cooking Level: Beginning

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Reviewed: Nov. 4, 2007
I followed the recipe exactly, and although time consuming, it was very easy to make. I didn't have Irish Cream on hand so I made it without and it was wonderful.
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Cooking Level: Expert

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Reviewed: Oct. 20, 2007
This was wonderful. I put them umder the broiler but it is definately worth investing in a torch. The upper half of the creme brulee was warm instead of the whole thing being cold. Wonderful texture also. I may try different flavors next time.
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Photo by Hollie

Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

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Reviewed: Jul. 31, 2007
Super. Good things take time and are worth it in the end.
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