Crème Brulee Recipe

Preparation

1. 1

   Prepare the Custard

   Preheat your oven to 325°F (160°C). In a saucepan over medium heat, combine the heavy cream and 1 cup of sugar. Stir occasionally until the sugar dissolves and the mixture is hot but not boiling.

2. 2

   Mix Egg Yolks

   In a mixing bowl, whisk together the egg yolks, vanilla extract, and Grand Marnier until well combined.

3. 3

   Combine Mixtures

   Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks. Be careful not to scramble the eggs.

4. 4

   Strain the Mixture

   Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits.

5. 5

   Bake the Custards

   Place six ramekins in a baking dish and fill them with the custard mixture. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

6. 6

   Cool and Refrigerate

   Remove the ramekins from the water bath and allow them to cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

7. 7

   Caramelize the Sugar

   When ready to serve, sprinkle 1 tablespoon of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it is golden brown and bubbly. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching carefully to avoid burning.

8. 8

   Serve

   Allow the caramelized sugar to harden for a minute before serving. Enjoy your Grand Marnier laced crème brûlée!