Chocolate and Grand Marnier Creme Brulée

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the Oven to 325ºF.
  • Whisk together egg yolks and 1 cup icing sugar until the mixture thickens and is a pale yellow.
  • Simmer the cream over low heat, melting the chocolate in it.
  • Add vanilla extract and Grand Marnier to cream and remove from heat.
  • Slowly add the cream to the egg mixture, whisking continually to prevent curdling.
  • Divide mixture between four ramekins.
  • Place ramekins in a cake pan and fill with water about halfway up the outside of the ramekins. Bake until edges begin to set, about 40 minutes.
  • Cool at room temperature, and then refridgerate for at least two hours.
  • Before serving, turn on the broiler and allow it to heat up.
  • Sprinkle the remaining 4 tablespoons of icing sugar over the tops of the creme brulées covering them evenly.
  • Broil until the sugar caremelizes, be careful not to let it burn. It should be cool under the carmelized sugar (the ramekin won't be though!).
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