Crème Brulée

🛒Ingredients (Grocery List)

• 1 extra-large Egg

• 4 extra-large Egg Yolks

• 1/2 cup Sugar,

• 4 to 6 tbsp light Brown Sugar, 1 for each serving

• 3 cups Heavy Cream

• 1 tsp pure Vanilla Extract

• 1 tbsp Grand Marnier

🍴Serves: 4 to 6

⏰Prep Time: 10 min

⏱️Cook Time: 40 min

🥣Instructions

1. Preheat the oven to 300 degrees.

2. 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 Heavy 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 Heavy Cream to the Eggs. Add the Vanilla and Grand Marnier and pour into 6 to 8-ounce ramekins until almost full.

3. 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.

4. To serve, spread 1 tablespoon of light Brown 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.

💡Tips

• If there is foam on the mixture, skim it off with a spoon before pouring it into the ramekins.

• The custards can be made up to 3 days in advance; caramelize the tops before serving.

• A kitchen blowtorch isn’t as scary as it sounds, and it’s much better than the broiler.