Creme Brulee’

Ingredients

Directions:

• Preheat the oven to 300 degrees
• Place 6 (1/2 cup) ramekins in a roasting pan and set aside.
• Split the vanilla pod lengthwise and scrape the inside contents into a sauce pan.
• Add the cream and bring just to a boil, stirring constantly.
• Remove from the heat and cover. Set aside for 15-20 minutes.
• In a large bowl whisk the egg yolks, superfine sugar and Grand Marnier and whisk until blended well.
• Whisk in the hot cream and strain the mixture into a pitcher.
• Divide the mixture evenly among the six ramekins.
• Pour enough boiling water into the roasting pan to come about halfway up the sides of the ramekins.
• Cover with the pan with foil and bake for about 30 minutes or until the custard just starts to set.
• Remove the ramekins from the pan and allow to cool.
• Sprinkle the tops of the custards all over with the brown sugar and melt with a kitchen torch. If you do  not have a torch. Place the ramekins on a baking sheet and melt the sugar under the broiler, just until the sugar melts and caramelizes. Do not let the sugar burn.
• It is important to note that the torch method is superior.
• Place ramekins in the refrigerator to set the crust and chill completely before serving.