[chefpeon]

Considering the fact that you can cook an egg with alcohol (alcohol denatures the proteins in the egg and "cooks" it), the addition of the vodka (not so much the kahlua) basically pre-cooks and curdles your eggs before the brulees even hit the oven. Once out of the oven, the curdled effect is even more apparent. There really is no reason for the vodka there in the first place. Leave it out. I would further reduce the amount of alcohol by adding less Kahlua or just substituting the Kahlua with instant espresso granules or strongly brewed coffee. You really don't want the brulees to taste like alcohol anyway, do you? I know I wouldnt.

 

[chefpeon]

Just my two cents - but if you really want the Kahlua in there - add some on top just before you torch the sugar - gives it a nice little flavor without compromising your texture of the actual creme - just a dap mind you, don't want the sugar to become wet - kinda hard to caramelize it then

I don't see how that would work at all. First, any moisture is going to prevent the sugar from caramelizing properly, and by the time the sugar does caramelize, the Kahlua would be completely evaporated off by that point. Then the caramelization would completely mask any Kahlua flavor that might be left.