Much too sweet for me, although guess that did help it be more in line with brulee. Very nice taste otherwise, does fit the name. Much improved by pouring some more cognac in to balance the sweetness.

I have been enjoying this drink for a while.
Keeping the proportions I used Disaronno and Grand Marnier Cuvée Louis Alexandre with a solid XO or VSOP Cognac.

Cream choice is Heavy Whipping and grating a nutmeg over the drink, not using a powder.

Will be making this after dinner after not making it for ages. In my recipe, I whipped the cream with a little Baileys

The float's gonna need some practice, but this is a delicious dessert cocktail without the typical dessert ingredients.

Liked it a lot...used dry curacao. Tried with a bit of instant cocoa powder on top, worked out great for me!

After tasting it i understood why it's called Brulee. Fantastic taste, real nice resemblance to creme brulee

Made with Zuidam amaretto and Renault vsop. The result was excellent. The almond and orange flavors both prominent, on a foundation of cognac. Plenty of cream to tilt it towards a dessert. I would like to try it with a scoop of grand marnier whipped cream, as suggested here.

Had not tried this as I was afraid it would be too sweet, but it was very well balanced. Great as an after-dinner or night cap.

Increased the cream to 3/4 oz. and mixed it with the rest of the ingredients because my wife requested a "creamy dessert drink" to go with her Biscoff cookie. She very much enjoyed it, will definitely add it to our rotation.

I think mixing vs floating might be better, I could probably improve my floating skills. The cream didn't look as good

Yes probably a great desert cocktail but this was pretty good before dinner too ?
I added a strip of orange zest and floated the cream across only half of the glass to bring that calorie count down to about 346. Expecting a call from weight watchers very soon…

Mindre amaretto å marnier. Mer cognac

3.5/5 for me on this one. Very unique flavor and obviously very rich and heavy. I used Luxardo amaretto instead of Disaronno due to availability, so perhaps this was a mistake, but i think a little less amaretto would balance the primary (orange and almond) flavors better. I can imagine this is a great drink if you want to make a single cocktail and slow-drink it. With that said, the nutmeg dusting is a highlight, almost a requirement for me, and firmly puts this drink in the dessert category

Today is my birthday and this is how it looks like cocktail wise. For aperitif it was Bijou, then for dessert, sipping it right now, an Orange Brulée but slightly agremented, I whipped the cream with a little Grand Marnier. I'll add this to my profile. Tonight we have one guest coming for a drink (either because we are sad and have no other friends, or it's because of Corona) and will make a Vieux Carré for him and my husband (one of my favourites). I'll have a Sidecar probably.

Amazing cocktail! Wonderful.
I just replaced cream by almond cream and chocolate powder by tonka nut. Just loved it.