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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.