CREME BRULEE

By á-2814

Ingredients

• 1 extra large egg
• 4 extra large egg yokes
• 1/2 c sugar, plus 1 Tbls for each serving
• 3 C heavy cream
• 1 tsp pure vanilla extract
• 1 Tbl Grand Marnier

Details

Servings 5

Preparation

Step 1

Preheat oven 300 degrees.
In bowl with electric mixer mixx the egg, egg yolks, and 1/2 C of cusgar together on low speed until cobmbined. Meanshile, scald the cream in a small saugepan until its 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 Mariner and pour into 6 to 8 ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water halfway up the sides of the ramekins. Bake 30 - 40 minutes until the custards are set when slightly shaken. Remove custarads from the wter bath, cool to room temperature and refrigerate until firm'
'To serve, sprad 1 Tbl of sugar evenly on top of each ramekin and heat with a kitchen blowtorch until sugar carmelizes evely. Allow to sit at room temperature until the carmelized sugar hardens