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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  • 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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The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="" border="0" alt="Photobucket"><a href="¤t=tish3.jpg" target="_blank"><img src="" border="0" alt="Recipezaar Challenge 2008"></a><img src="" border="0" alt="Photobucket"> <img src=""> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
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