{"id":2439,"date":"2009-02-01T17:14:07","date_gmt":"2009-02-01T21:14:07","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2439"},"modified":"2009-02-02T00:22:42","modified_gmt":"2009-02-02T04:22:42","slug":"irish-cream-coffee-creme-brulee%e3%82%a2%e3%82%a4%e3%83%aa%e3%83%83%e3%82%b7%e3%83%a5%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%82%b3%e3%83%bc%e3%83%92%e3%83%bc%e3%82%af%e3%83%ac%e3%83%a0%e3%83%96","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2439&lang=en","title":{"rendered":"Irish Cream Coffee Creme Brulee
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\"img_3022\"<\/a><\/p>\n

Irish Cream Coffee Creme Brulee<\/strong>
\nJanuary 31, 2009<\/em><\/p>\n

A little hint of Irish cream and coffee flavor is lovely. Terry helped me burn and caramelize sugar on top with a torch; he always does a great job with this. The surface is crunchy and the inside is nice and creamy. Terry and I finished eating all four cups in one day!<\/p>\n

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————<\/p>\n

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Irish Cream Coffee Creme Brulee January 31, 2009 A little hint of Irish cream and coffee flavor is lovely. Terry helped me burn and caramelize sugar on top with a torch; he always does a great job with this. The surface is crunchy and the inside is nice and creamy. Terry and I finished eating […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-2439","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2439"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2439\/revisions"}],"predecessor-version":[{"id":2509,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2439\/revisions\/2509"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}