Classic crème brûlée is fabulous, but for something different this version is hard to beat. It's a classic crème brûlée, except for the delectable addition of Irish cream. A lovely make-ahead dessert for a dinner party, since they can sit in the fridge for hours until you caramelise the sugar on top just before serving.
Made this for a dinner party as we had baileys left over from christmas. Very easy and very good although a bit sweet for me if I do it again I will cut down on the sugar and see how it goes. - 17 Jan 2014
Never having made a Brulee before I made this today for an early Christmas lunch. It was the easiest dessert I've ever made, but....... I reduced the oven temperature to 140 as I have a fan assisted oven and only cooked it for 45 minutes ,but next time I will reduce it by another 5 minutes as I felt it was a little firm. Also it needs more Baileys so will try an extra tablespoon next time. It was enjoyed by all and I'll certainly make it again with the mentioned tweaks to to fit our tastes. - 20 Dec 2015
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 US | Canada)