Grand Marnier Crème Brûlée Recipe

Preheat the Oven

Preheat your oven to 325°F (160°C).

Heat the Cream

In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.

Whisk Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

Combine Mixtures

Slowly pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs. Stir in Grand Marnier, vanilla extract, and a pinch of salt.

Strain the Mixture

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Prepare Ramekins

Place 6 ramekins in a baking dish and pour the custard mixture evenly into each ramekin.

Add Water Bath

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake

Carefully place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Cool Custards

Remove from the oven and let the ramekins cool in the water bath for 10 minutes. Then transfer them to the refrigerator to chill for at least 2 hours, or overnight.

Prepare for Caramelizing

Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard.

Caramelize the Sugar

Using a kitchen torch, carefully melt the sugar until it turns golden brown and forms a hard caramel crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.

Let Cool

Allow the caramelized sugar to cool and harden for a few minutes before serving.