Prep 30 mins
Cook 2 hrs 30 mins
Sumptuous dessert! Not sure where my husband got this recipe from or if he made it up by referencing other recipes but it's good!
- 2 cups heavy cream
- 1 cup milk or 1 cup half-and-half cream
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon
- 6 large egg yolks (or 8 small yolks)
- 1 teaspoon granulated sugar
- 3⁄8 cup granulated sugar
- 2 teaspoons Grand Marnier
- Preheat oven to 300°F (bake at 325°F).
- Heat the heavy cream, milk, sugar, Grand Marnier, and extracts in a large, heavy-bottomed saucepan over medium heat. Mix until ingredients are blended and set aside.
- Whisk egg yolks and a tsp of sugar in a heatproof mixing bowl and beat until pale yellow in color and until all the sugar has dissolved.
- Temper about 1/2 cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
- Add the remainder of the cream mixture to the bowl and whisk again.
- Strain the brulee base through a fine mesh sieve.
- Pour the base into 6 ramekins, and place them in a roasting pan. Fill hot water into the pan to come half way up on the sides of the ramekins.
- Place pan in the oven on the middle rack and bake for 30 minutes, turning the pan around after 15 minutes to ensure even cooking.
- To test for doneness, jiggle the pan slightly to see if the custard is set.
- Once it is set, remove from the oven and let it cool at room temperature before chilling in the refrigerator for 2 hours to completely cool.
- Once the creme brulee has cooled, sprinkle evenly 1 Tablespoon of sugar on top of each ramekin.
- Using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning!
- If you don't have a blowtorch, you can broil it under the oven but I can't assure you the same results as the blowtorch.
- Serve after the caramelized sugar cools and hardens.