Grand Marnier Crème Brûlée Recipes

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Steps:

• Preheat oven to 325°F.
• Whisk egg yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes.
• Bring cream to a simmer in heavy small saucepan.
• Gradually whisk hot cream into yolk mixture.
• Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups.
• Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups.
• Bake custards until gently set in center, about 25 minutes.
• Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
• Preheat broiler. Place custards on baking sheet. Sprinkle 1/2 tablespoon brown sugar onto each. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. Chill until topping is hard and brittle, at least 1 hour and up to 6 hours.

Steps:

• In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Steps:

• Preheat the oven to 300 degrees F.
• Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.

Steps:

• Preheat oven 300 degrees.
• Whisk yolks and sugar until thick and pale yellow. Set aside.
• In saucepan, heat cream. Temper into yolks. Simmer on low, stirring constantly until thickened and coats spoon. Do not over heat.(170 degrees).
• Remove from heat and whisk in Grand Marnier and vanilla.
• Pour mixture into individual ramekins.
• Place ramekins in large baking dish. Pour water around ramekins until half way up sides.
• Bake 300 for 45 minutes.
• Remove ramekins from water bath and chill at least 3 hours or overnight.
• To serve: Sprinkle with brown sugar. Place under broiler until sugar starts to bubble and color.

Steps:

• 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.

Steps:

• Finely grate the orange zest and let it macerate in the Grand Marnier for an hour. Bring the milk and cream to a boil. Add the vanilla bean, the Grand Marnier-macerated orange zest mixture, and the sugar and let infuse for an hour. Strain to remove the vanilla bean and the orange zest. Add the egg yolks, mixing gently so that the mixture does not froth. Pour into ramekins and cook in the oven following two possible methods: At 230 F in a traditional oven (heated from both top and bottom) in a double boiler for approximately 50 minutes; or at 175 F in a convection or forced convection oven without the double boiler (more difficult) for approximately 30 minutes. The creme brulee is cooked when it is set in the middle and "trembles" when the ramekin is tapped. Remove the crèmes brulees from the oven and allow to cool. Place them in the refrigerator. Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blowtorch or under the broiler (more difficult). If the custard cooks too quickly it will be slightly granular, not creamy as it should be. If moisture has formed on the surface of the creme brulee when it is taken from the refrigerator, soak it up with some paper towels before sprinkling with sugar. From Mary Ann Anderson, McClatchy-Tribune