Creme Brulee’


1 vanilla bean
4 cups heavy cream
6 egg yolks
1 and 1/2 cups superfine sugar
2 tbs Grand Marnier
1 and 1/3 cup light brown sugar


  • 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.




30 min


30 min


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