CREME BRULEE
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.
GRAND MARNIER CREME BRULEE
Make and share this Grand Marnier Creme Brulee recipe from Food.com.
Provided by LainieBug
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 449.6, Fat 37.5, SaturatedFat 22.2, Cholesterol 332.1, Sodium 44.9, Carbohydrate 24.7, Sugar 21.7, Protein 4.5
GRAND MARNIER CREME BRULEE
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
GRAND MARNIER CREME BRULEE
This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Carrot Ginger Soup. Each of these dishes are fabulous.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 551.5, Fat 48.1, SaturatedFat 28.9, Cholesterol 329, Sodium 53.1, Carbohydrate 25.5, Sugar 21.9, Protein 4.9
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- 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 Grand Marnier 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 caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
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- On the stovetop, scald the cream over low heat in a saucepan. The cream should be very hot but not boiling.
- In the bowl of a standing mixer with the paddle attachment, combine the egg, egg yolks and granulated sugar on low speed for 1 minute or until just combined. With the mixer still on low speed, slowly add the hot cream. Add the vanilla bean paste and Grand Marnier to the bowl and mix until just combined. Pour into 4 4-ounce ramekins to about 1/4-inch below the rim.
- Place the ramekins in a baking dish and pour boiling water into the pan until just about half way up the ramekins (usually about 1 inch). Bake for 30 minutes. The creme brulee should be firm but jiggle just slightly when gently shaken.
WHITE CHOCOLATE CRèME BRûLéES RECIPE | DELICIOUS. MAGAZINE
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- Heat the oven to 150ºC/130ºC fan/gas 2. Mix 30g of the caster sugar with the egg yolks in a heatproof mixing bowl. In a medium saucepan over a low heat, gently warm the double cream until it’s starting to steam (don’t let it boil). Pour the hot cream over the egg yolks, whisking with a balloon whisk until smooth
- Put the bowl over a saucepan of gently steaming but not simmering water and add the white chocolate, orange zest, Grand Marnier and thyme. Slowly warm through, letting the chocolate melt gently. Once it has melted and slightly thickened, strain the mixture into a jug and divide equally among 6 ramekins.
- Arrange the ramekins in a large roasting tin and carefully pour boiling water from a kettle into the tin until it reaches halfway up the sides of the ramekins. Cook in the oven for 18-20 minutes until the custard has set but still wobbles when nudged.
- Leave to cool, then chill in the fridge for 1 hour (or up to 24 hours) until ready to serve. Just before serving, sprinkle the remaining sugar evenly over the custards and caramelise using a cook’s blowtorch. If you don’t have one, you can put them under a hot grill for a few minutes, but in either case, remove the heat source when the sugar is a little lighter than you want it, as it keeps caramelising for around 30 seconds afterwards. Leave the caramel to set and harden for a few minutes before serving.
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- Melt butter in a saucepan over medium-low heat. Mix in brown sugar and maple syrup stirring until sugar is dissolved. Remove from heat and pour into a 9 X 13 baking dish.
- Slice bread into thick slices about 1 1/2 inches thick. Lay the bread into the baking dish over the butter and sugar mixture squeezing them in tightly.
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