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CRèME BRûLéE
This recipe is based on an original blend of vanilla and orange. The vanilla’s roundness adds a floral hint and touch of lightness. With its aromatic complexity, GRAND MARNIER® lends finesse to this delicious dessert, a cool and tasty treat.
Crème Brûlée

What you need

Makes 5 ramekins:

  • 5 oz milk
  • 5 oz whipping cream
  • 1 vanilla bean
  • Zest of 1 orange
  • ¾ oz GRAND MARNIER® Cordon Rouge liqueur
  • 1½ oz sugar
  • 5 egg yolks (3½ oz)
  • 5 oz brown sugar

How to make it

Finely grate the orange zest and let it macerate in the liqueur for an hour.

Bring the milk and cream to the boil.

Add the vanilla bean, the GRAND MARNIER®-macerated orange zest and the sugar and let infuse for an hour.

Strain to remove the vanilla bean and the orange zest. Add the egg yolks, mixing gently so that the mixture does not froth.

Pour into ramekins and cook in the oven following 2 possible methods:

• At 110 ° C in a traditional oven (heated from both top and bottom) in a bain-marie for approximately 50 min.

• At 80° C in a convection or forced convection oven without the bain-marie (more difficult) for approximately 30 min.

The crème brûlée is cooked when it is set in the middle and “trembles” when the ramekin is tapped.

Take the crèmes brûlées out of the oven and allow to cool, then place them in the refrigerator.
Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blow torch or under the broiler (more difficult).

Chef's tip

If the custard cooks too quickly it will be slightly granular, not creamy as it should be. If a little moisture has formed on the surface of the crème brûlée when it is taken out of the refrigerator, soak it up with some paper towelling before sprinkling with sugar. Serve with a glass of GRAND MARNIER® Louis-Alexandre liqueur. Even if the oven is a practical way of caramelizing the custard, using a small blowtorch for this purpose is undeniably an added bonus.

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