Grand Marnier Crème Brûlée Recipe

Preheat and arrange

Preheat the oven to 325°F (160°C). Place six 6-ounce ramekins in a single layer inside a deep baking dish large enough to hold them comfortably.

Heat cream and milk

Combine the heavy cream and whole milk in a medium saucepan. Warm over medium heat just until small bubbles form around the edges and steam rises (do not boil). Remove from heat.

Bloom vanilla and infuse

Stir in the vanilla extract and the pinch of fine sea salt into the hot cream. Allow to steep for 5 minutes off the heat to infuse flavor.

Whisk yolks and sugar

While the cream rests, place the egg yolks and 1/2 cup granulated sugar (for custard) in a heatproof bowl. Whisk vigorously until the mixture lightens in color and becomes slightly thickened, about 1–2 minutes.

Temper the eggs

Slowly pour about 1/3 of the hot cream into the yolk-sugar mixture in a thin stream while whisking constantly to temper the eggs. Continue whisking and gradually add the remaining cream until fully combined.

Add liqueur

Stir in the Grand Marnier (2 tablespoons) into the tempered custard mixture, mixing until homogeneous.

Strain

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and ensure a silky texture.

Portion

Divide the strained custard evenly among the six ramekins, filling each nearly to the top but leaving a small gap for expansion (about 1/8"–1/4").

Place the baking dish with filled ramekins on the oven rack. Carefully pour hot (not boiling) water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins to form a bain-marie.

Bake at 325°F (160°C) for 35–40 minutes, or until the edges are set but the centers still slightly jiggle when the dish is gently shaken. Exact time may vary by oven and ramekin size.

Using oven mitts, remove the baking dish and carefully lift the ramekins out of the water bath. Allow them to cool on a wire rack for 30 minutes.

Cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight. Chilling fully sets the custard and improves texture.

When ready to serve, remove the chilled ramekins from the refrigerator and let them sit at room temperature for 10–15 minutes to take the chill off for more even caramelization.

Evenly sprinkle about 2/3 tablespoon (roughly 2 teaspoons) of the granulated sugar (for brûlée) over the surface of each custard. Tilt and tap to level the sugar into a uniform thin layer.

Using a kitchen torch: Hold the torch about 2–3 inches from the sugar and move it in a steady circular motion until the sugar melts, bubbles, and turns a deep amber. Allow the caramel to harden for 1–2 minutes before serving. If using a broiler: Place ramekins on a baking sheet and broil on high about 4–6 inches from the heat for 2–4 minutes, watching continuously until sugar is fully caramelized and amber. Remove promptly to avoid burning.

Optional garnish: Lightly grate a little orange zest over the hardened caramel for a bright aroma. Serve immediately so the caramel remains crisp.