Crème Brûlée with Grand Mariner is simple to make and yet such a fancy way to eat dessert! Luscious sweet vanilla custard laced with a hint of orange topped with that crunchy sweet sugar so satisfying to crack with a spoon!
Keyword cooking with grand marnier, creme brulee, date night in desserts, grand marnier desserts, make ahead desserts
Prep Time 20minutes
Cook Time 30minutes
Chill Time 2hours
Total Time 2hours50minutes
1 ½cupsheavy cream
1teaspoonvanilla bean paste
1tablespoonGrand Marnieror another orange liquer
4tablespoonsturbinado sugaror sugar in the raw
kitchen torchsee notes for broiler directions
Preheat the oven to 300°F. While the oven preheats, prepare the the ingredients.
On the stovetop, scald the cream over low heat in a saucepan. The cream should be very hot but not boiling.
In the bowl of a standing mixer with the paddle attachment, combine the egg, egg yolks and granulated sugar on low speed for 1 minute or until just combined. With the mixer still on low speed, slowly add the hot cream. Add the vanilla bean paste and Grand Marnier to the bowl and mix until just combined. Pour into 4 4-ounce ramekins to about ¼-inch below the rim.
Place the ramekins in a baking dish and pour boiling water into the pan until just about half way up the ramekins (usually about 1 inch). Bake for 30 minutes. The creme brulee should be firm but jiggle just slightly when gently shaken.
After baking, remove the ramekins from the water bath and cool before refrigerating for at least 2 hours until set but overnight is best. Before serving, sprinkle each ramekin with turbinado sugar. Heat the sugar with the kitchen torch until melted, browned, and caramelized. Let sit for a minute after melting the sugar to let it harden before serving.
If you do not have a kitchen torch you can use the broiler to caramelize the sugar top. Let the crème brûlée set in the fridge overnight (or at least for a few hours). Preheat the broiler on high and sprinkle each ramekin with turbinado sugar. Place on the top rack and broil for 1 minute, rotating the pan tso the sugar melts evenly.
If you do not have a standing mixer, use a hand mixer on low or a hand whisk, whisking continuously while adding the hot cream.