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Creme Burlee with Grand Marnier Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 extra large egg
4 extra large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups of heavy cream
1 teaspoon pure vanilla extract
2 tablespoons of Grand Mariner Orange Liqueur
Directions:
Directions:
Prepare:
1. Preheat the oven to 300º F.
2. Use an electric mixer to mix in a bowl: egg, egg yolks, and 1/2 cup of sugar.
3. Scald cream in a small saucepan, until it's very hot to the touch ~ but not boiled.
4. With the mixer on low speed, slowly add the cream to the eggs.
5. Add the vanilla and orange liqueur and pour into 6 to 8 ounce ramekins, until almost full

Bake:
1. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
2. Bake for 35-40 minutes, until the custards are set when gently shaken, Remove the custards from the water bath, cool to room temperature and refrigerate until firm.

To Serve:
Spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly, Allow to sit at room temperature for a minute, until the caramelized sugar hardens.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours. Prep: 15 min., Cook: 45 min.
Personal Notes:
Personal Notes:
This recipe for Creme Brulee is from Ina Garten, The Barefoot Contessa.

If you don't have ramekins, use ovenproof coffee cups.

Can be made with other liquors.

Add whipped cream and berries for a special treat.

 

 

 

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