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Vanilla Grand Marnier Creme Brulee
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Creme Brulee, or "burnt cream", has to be one of my
favorite desserts! It sounds more difficult than it really is.
Creme Brulee is nothing more than a rich, flavored custard topped with caramelized or "burnt"
sugar. When served, crack through the hardened sugar topping with your spoon to reach the delicious custard underneath.
custard
2 cups heavy whipping cream
1/4 cup sugar
1 vanilla bean
4 large egg yolks
2 tablespoons Grand Marnier
topping
4 tablespoons sugar
custard
Preheat the oven to 350° F. Place four ramekins or custard cups in an ovenproof
casserole dish. Place cream and sugar in a heavy-bottomed saucepan. Slice the
vanilla bean lengthwise, and remove seeds from pod by scraping the bean with a
knife.* Add vanilla bean seeds to the saucepan. Stir mixture over medium heat.
Remove from heat just before the boiling point.
Whisk egg yolks in medium bowl until blended. Whisking vigorously, pour about 1/2 cup
of the cream mixture into the bowl of yolks. Once combined, slowly pour the mixture back into
the pan of cream while whisking. This process will temper the eggs and keep them from scrambling.
Whisk in the Grand Marnier.
Strain the mixture into the four ramekins. Set the casserole dish containing the
ramekins on an oven-rack that has been extended. Pour hot water from a tea kettle
into the casserole dish until the water comes halfway up the sides of the ramekins.
Carefully push the oven rack back in to avoid the water splashing. Bake custards
for 35 minutes, or until the centers move only a little bit when gently shaken.
Refrigerate the custards for at least 4 hours. After the custards have chilled
you may proceed to the next step, or cover and refrigerate overnight.
topping
Preheat the broiler. Place the chilled ramekins on a baking sheet. Sprinkle 1
tablespoon of sugar over the top of each custard, forming an even layer. Place
6 inches under the broiler for about 3 minutes, or until the sugar melts and turns
light brown. Remove from oven and serve immediately.
Serves 4
wine suggestion
Botrytized sweet white such as Sauternes from Bordeaux, France or Rhine Beerenauslese from Germany.
Medium-sweet or sweet white sparkling such as Asti from Piedmont, Italy. Dry rosé sparkling from California.
* Don't discard the used bean shell. Make vanilla sugar by storing it in a canister of sugar.
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