Crème Brûlée

To all of those who love sweets.

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Crème Brûlée

Creamy, dreamy and still a classic and lovely dessert. Recipe adapted from Ina Garten, Barefoot In Paris

Ingredients:

• 1 egg, extra-large
• 4 egg yolks, extra large
• 1/2 cup granulated sugar
• 3 cup heavy cream
• 1 tsp vanilla extract
• 1 TBS Grand Marnier
• 1 TBS granulated sugar

Instructions:

1. Preheat oven to 300ºF.
2. In the bowl of your stand mixer fitted with a paddle attachment, mix on low speed until combined:
• 1 egg, extra-large
• 4 egg yolks, extra large
• 1/2 cup granulated sugar
3. Scald in a small saucepan until very hot to touch, but not boiling (to prevent curdling):
• 3 cup heavy cream
4. With the mixer on low speed, slowly add the hot cream to the egg mixture.
5. Mix in:
• 1 tsp vanilla extract
• 1 TBS Grand Marnier
6. Pour into 6 8 oz ramekins until almost full.
7. Place ramekins in a large roasting pan and add enough hot water to pan to come halfway up the sides of ramekins.
8. Bake until custards are just set in center, about 35-40 minutes.
9. Remove custards from roasting pan and allow to cool to room temperature.
10. Chill custards until firm, about 1 hour.
11. When ready to serve, sprinkle over each custard in each ramekin:
• 1 TBS granulated sugar
12. Using a kitchen torch, melt sugar until deep amber. You can also use the broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with sugar and melt directly under broiler until deep amber.
13. Refrigerate 15 minutes to allow sugar to harden. They can be made 1 hour ahead. Keep chilled.

Prep Time: 15 min 
Cook Time: 45 min 
Inactive Time: 1 hour 15 min chill time
Difficulty: Intermediate-Hard 
Servings: 6 
Serving Size: 1 6-oz ramekin

Serving Suggestions: Serve alone or with fresh berries.