A restuarant I like to frequent makes creme brulee with spirits in it (tahitian rum, lemoncello etc.). I've never tasted a desert so good! I'd like to try duplicating this at home. I was thinking that I should add the spirits just before pouring into ramekins. Does this make sense, or is there a reason to add it at a different timing? 2008-11-10T04:20:50Z true 12 2032 11 2008-11-10T04:20:50Z 20205