L'or De Jean Martell Recipe

COGNAC & BRANDY

1. 1

   Prepare baking setup

   Preheat the oven to 325°F (165°C). Arrange six 6-ounce ramekins in a deep baking dish and have hot water ready to create a water bath.

2. 2

   Infuse cream with vanilla

   In a medium saucepan, combine the heavy cream, vanilla extract, and salt. Heat over medium heat until the mixture just begins to bubble around the edges; do not boil.

3. 3

   Whisk yolks and sugar

   In a large bowl, whisk the egg yolks with 0.75 cup granulated sugar until the mixture is pale and slightly thick.

4. 4

   Temper eggs

   Slowly ladle a third of the hot cream into the yolk mixture while whisking constantly, then gradually whisk in the remaining cream to prevent curdling.

5. 5

   Add cognac

   Stir in 2 tablespoons of L'Or de Jean Martell cognac until evenly incorporated.

6. 6

   Strain and portion

   Pour the custard through a fine-mesh sieve into a clean bowl to remove any solids, then evenly divide among the prepared ramekins.

7. 7

   Bake in water bath

   Carefully pour hot water into the outer baking dish until it reaches halfway up the ramekins. Bake until the custards are set around the edges but still slightly jiggly in the center, about 40–45 minutes.

8. 8

   Cool and chill

   Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours (or up to 2 days) before serving.

9. 9

   Caramelize and serve

   Just before serving, sprinkle each custard with about 2 teaspoons of granulated sugar, totaling around 0.25 cup for all six. Use a kitchen torch to caramelize the tops until glossy and crisp. If using a broiler, place under high heat for 1–2 minutes, watching closely.