Crème Brûlée with Vanilla and Grand Marnier

Crème brûlée is the ultimate elegant dessert, yet it is super easy to make. You can make the custards up to a day in advance, and then caramelize the top right before serving.

As Ina Garten says, "crème brûlée is the ultimate 'guy' dessert. Make it and he'll follow you anywhere." Source: Barefoot in Paris: Easy French Food You Can Make at Home (affiliate link). 

This recipe is pretty uncomplicated and can be assembled in about 5 minutes before baking. The hardest part for me, when using a kitchen torch, is getting the hard sugar top to caramelize evenly. I still haven't mastered it and tend to get all of the brown in the center.

I need to spend some time watching videos. I think the trick is to fill the ramekins all of the way to the top. Regardless, the topping of caramelized sugar is crunchy and delicious, it cracks when smacked with your spoon, and it tastes amazing.

Instead of a torch, you can also broil the tops of these Crème Brûlées and probably get more even results, but it's not nearly as impressive or fun. Whipping out a kitchen torch (I used a Chef Master with an attached butane canister) is a lot of fun.

I also used this torch for browning the meringue topping on this limoncello and toasted meringue cake. I had actually bought the torch years ago because my husband's favorite dessert is crème brûlée and then didn't use it for years.

I wish I hadn't waited so long. We've already had crème brûlée for dessert three times in the last month!

How to make crème brûlée: 

First, mix egg yolks and sugar until just combined in a stand mixer with the paddle attachment.

In the meantime, scald some heavy cream to just before boiling. With the mixer on low, slowly add the hot cream to the egg and sugar mixture. Go really slow so that you don't produce scrambled eggs.

Next, skim off any foam from the top of the mixture and then pour the mixture into 8 ounce ramekins. Place the ramekins into a baking pan and add boiling water into the pan so that it comes about halfway up the sides of the ramekins.

Bake the custards for about 40 minutes, and then let them cool. Refrigerate them until cold and then top with sugar and caramelize with a kitchen torch!

Crème Brûlée recipe variations:

Instead of the vanilla and Grand Marnier, you can infuse lemon zest, lemon juice, and lemon extract into the cream. Just be sure to strain out the zest before adding the hot cream to the egg mixture. 

You can also make a butterscotch version by bringing some butter and brown sugar to a boil, cook for a couple of minutes, and then pouring in the hot cream.

Instead of the Grand Marnier, substitute Frangelico for a hint of hazelnut, or Domain Canton, for a gingery flavor.

This month, the Baking Bloggers are going to France! Thank you to Sue of Palatable Pastime for hosting!

August 2020: French Baking

• Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
• Blueberry & Cream Cheese Croque Cake from Sneha's Recipe ---
• Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
• Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Crème Brûlée from Karen's Kitchen Stories
• Easy Cauliflower Gratin from Cook with Renu
• Fraisier - French Strawberry Cake from Veg'n'Bake
• French Breakfast Puffs from A Day in the Life on the Farm
• Gratin aux Courgette from Sid's Sea Palm Cooking
• Pain de Campagne (French Country Bread) from Caroline's Cooking
• Pissaladière - Bacon Onion Anchovy and Olive Tart from Food Lust People Love
• Poulet à la Normande from Culinary Adventures with Camilla

Crème Brûlée with Vanilla and Grand Marnier

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Yield: 6 servings

Author: Karen Kerr

Crème brûlée is the ultimate elegant dessert, yet it is super easy to make. You can make the custards up to a day in advance, and then caramelize the top right before serving.

Ingredients:

• 1 extra large egg
• 4 extra large egg yolks
• 1/2 cup sugar, plus one tablespoon for each serving
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon Grand Marnier

Instructions:

1. Heat the oven to 300 degrees F and bring a teapot of full of water to a boil. 
2. In the bowl of a stand mixer, with the speed set on low, briefly mix the eggs and 1/2 cup of the sugar.
3. Bring the cream to a scald, meaning it is hot but not yet boiling. 
4. While the mixer is on low, very slowly pour in the hot cream into the eggs. 
5. Mix in the vanilla and Grand Marnier. 
6. Evenly fill six 8-ounce ramekins with the egg and cream mixture. Place the ramekins in a baking pan and fill the pan halfway up the sides of the ramekins with the boiling water. 
7. Bake the custards for 35 to 40 minutes, until just barely jiggly. 
8. Remove from the oven and remove the ramekins from the pan and cool completely on a wire rack. Cover each ramekin with plastic wrap and chill in the refrigerator until firm. 
9. Top each with a tablespoon of sugar and heat with a kitchen torch until caramelized. Let sit for a minute or two until hardened. 

Calories
539.87

Fat (grams)
47.65

Sat. Fat (grams)
28.98

Carbs (grams)
20.42

Fiber (grams)
0.00

Net carbs
20.42

Sugar (grams)
20.37

Protein (grams)
9.06

Sodium (milligrams)
92.89

Cholesterol (grams)
320.21

https://www.karenskitchenstories.com/2020/08/creme-brulee.html

Karen's Kitchen Stories

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This recipe was adapted from Barefoot in Paris by Ina Garten. It's a favorite in my cookbook shelf.