Vanilla Orange Crème Brûlée
Prep. Time: 5:30
Serves: 8
1/2 cup granulated sugar
2 1/4 cups whipping cream
1 Tbls. orange zest
6 egg yolks - slightly beaten
1 vanilla bean
1 oz. Grand Marnier®
8 Tbls. granulated sugar
-Heat sugar, cream, and orange zest over medium heat in a heavy saucepan
until cream is hot to the touch and sugar is dissolved. Remove from heat.
-Pour hot cream mixture into egg yolks, a little at a
time, stirring constantly, until all cream is
incorporated.
-Split the vanilla bean open lengthwise and scrape out
all the small black seeds. Stir seeds into the yolk
mixture.
-Stir Grand Marnier®
into mixture.
-Pour mixture into (8) 4 oz. ramekins and place in a
baking pan which is at least 2" deep.
-Add enough water to baking pan to reach half way up the
side of the containers.
-Bake in 250 degree oven for about 1 hour. A knife
inserted in the center should come out clean.
-Remove ramekins from baking dish and chill for 4 - 6
hours.
-Before serving, sprinkle 1 Tbls. sugar on top of each ramekin and melt
either under the broiler or with a handheld torch.
Notes: Garnish with berries and mint before serving.
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