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Grand Marnier Creme Brulee
Makes 10 Servings
Ingredients
*1 vanilla bean
*1 cup half and half
*1 1/3 cups evaporated skim milk
*2/3 cup sugar
*4 egg yolks
*1 tbls. Grand Marnier liqueur
*1 1/2 tsp. grated orange peel
*1/4 tsp. pure orange extract
*2 1/2 tsp. sugar
Instructions
1Preheat oven to 300F degrees.
2Bring 1 cup of water to boil in a small saucepan. Add vanilla bean and simmer until softened, about 1 minute. Remove from water and when bean is cool enough to handle, slit lengthwise. Scrape out vanilla paste inside with a knife and reserve.
3Combine half and half with milk in a large saucepan. Add vanilla paste to milk mixture and heat to just below a simmer over medium heat. Add sugar and heat to a simmer, stirring constantly. Remove from heat.
4Place egg yolks in a small bowl. Temper egg yolks with milk mixture by adding a small amount of milk - about 1/4 cup - to egg yolks while stirring. Repeat process a few times and then add mixture back to milk mixture on the stove, stirring constantly. Do not allow mixture to come to a boil. When thickened, add Grand Marnier, orange peel and orange extract and remove from heat.
5Pour approximately 1/3 cup into each of 10 4-ounce custard cups and arrange in a deep baking pan. Place in oven and carefully pour hot water into the pan around the cups until it comes up to the level of the custard. Bake for 30 to 45 minutes, until custard is set or until a knife inserted in the center comes out clean. Cool, cover and refrigerate.
6When ready to serve, preheat broiler. Sprinkle 1/4 teaspoon sugar on top of custard. Place under broiler for 1 minute or until sugar is caramelized. Watch carefully - sugar burns quickly.
Notes
  • Tempering beaten eggs with small additions of a hot mixture warms them for even incorporation. If you simply poured eggs straight into the milk on the stove, they'd cook instantly and form blobs of cooked egg in milk - instead of this rich, lustrous cream.
  • EACH SERVING CONTAINS APPROXIMATELY: 155 calories, 18 gm. carbohydrate, 6 gm. fat, 154 mg. cholesterol, 5 gm. protein, 54 mg. sodium, 0 mg. fiber

Source
coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com