Cre’me Brule’e

I fell in love with this special “custard” the first time I crunched through the toasted sugar topping.  The addition of Grand Marnier just raises the bar for those extra special dinners! – Enjoy… Bon Appitite…

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Always assembly your utensils

assemble utinsils
assemble utensils
assemble ingredients
assemble ingredients

 

 

 

 

 

 

Ingredients:
6 large eggs;  7 Tbs sugar; 2 1/2 cups whipping cream; 2 Tbs Grand Marnier (or other orange liqueur) 2 tsp vanilla extract  3 Tbs (packed) golden brown sugar.

Preparation:

whisk yolks
whisk yolks

Preheat oven to 325°F.
Whisk yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes.

Bring cream to

bring cream to simmer
bring cream to simmer

simmer in heavy small saucepan. Gradually whisk hot cream into yolk mixture.

Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups.

custard cups in hot water bath
custard cups in hot water bath

Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups.

Bake custards until gently set in center,

bake about 25 minutes
bake about 25 minutes

about 25 minutes. Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)

When removing from oven,  I

with water removed your pot holder won't get wet
with water removed your pot holder won’t get wet

use my turkey baster to draw the water from the dish so that I can use my pot holder to pull the dishes from the pan to cool.

Sprinkle sugar to cover the surfase of each cup.  Heat the broiler to brown.  It is fast easy and you’ll get just the right amount of glassy brittle effect. (If using a kitchen torch, use white granulated sugar instead of brown sugar.  The brown sugar can easily burn before melting into that fine curst you want.)

with browned sugar crust
with browned sugar crust Preheat broiler. Place custards on baking sheet. Sprinkle 1/2 tablespoon brown sugar onto each. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. Chill until topping is hard and brittle, at least 1 hour and up to 6 hours.
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Yes, you can dine like a king…

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