Grand Marnier Creme Brulee
This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Carrot Ginger Soup. Each of these dishes are fabulous.
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INGREDIENTS
Nutrition- 2cups heavy cream
- 4egg yolks (from large eggs)
- 3ounces sugar
- 1 1⁄2ounces Grand Marnier
- 1
- sugar for caramel topping
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DIRECTIONS
- Combine egg yolks with sugar, Grand Marnier and vanilla.
- Heat cream to boiling. Temper egg mixture with cream - add slowly, stirring constantly. Do not create foam. Use a wooden spoon.
- Pour into individual ramekins.
- Put a towel in the bottom of a roasting pan. Place the ramekins on the towels and then add hot water about half way up the sides of the ramekins.
- Loosely cover pan with foil.
- Bake in a water bath in a 300 degree oven for 20 - 25 minutes or until just set. (ovens vary so check for it to be just set) Do not overcook.
- Remove from oven and water bath and chill until ready to serve.
- Just before serving, sprinkle sugar over the tops of the creme brulee and caramelize with a torch of under a broiler.
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