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CRèME BRûLéE WITH GRAND MARNIER®
Crème Brûlée with GRAND MARNIER®

What you need

Caramel Suzette with salted butter:

  • 160 g sugar
  • 100 g fresh cream, pre-heated
  • 6 cl orange juice
  • 1 vanilla pod, sliced in two and scraped for extra taste
  • 100 g butter
  • 3 g top salt
  • 5 g orange zest
  • 35 g GRAND MARNIER Cordon Rouge® liqueur


Crème Brûlée:
Proportions for 5 ramekins:

  • 150 g milk
  • 150 g whipping cream
  • 1 vanilla pod
  • Zest of 1 orange
  • 2 cl GRAND MARNIER Cordon Rouge® liqueur
  • 40 g sugar
  • 5 egg yolks (100g)
  • 150 g brown sugar

How to make it


Caramel Suzette with salted butter:

Gently caramelise the sugar in a saucepan. Once the caramel has turned golden, turn the heat off and add the pre-heated cream, orange juice, top salt and vanilla pod.
Bake at 110°C; and add the butter and the orange zest. Leave to cool and mix with the liqueur GRAND MARNIER® Cordon Rouge.


Crème Brûlée:

Finely grate the orange zest and leave to macerate in the liqueur for one hour.
Boil the milk and cream.
Add the vanilla pod, macerated orange zest and sugar. Leave to macerate for one hour.
Sieve to remove the vanilla pod and orange zest then add the yolks incorporating them gently so that the mixture doesn't froth up.
For 30g caramel and 80g Crème Brûlée into the ramekins, ready to bake.


You can bake them either:

  • at 110°C in a bain-marie if you have a conventional oven (heating from top and bottom) for about 50 minutes.
  • OR
  • at 80°C in a fan oven or forced-air oven without the bain-marie (this is trickier) for about 30 minutes.


Uuntil the cream has set in the middle and wobbles when you tap the ramekin. You can then remove it from the oven. Leave to cool then chill in the refrigerator.
Just before serving, sprinkle with brown sugar and caramelise with a kitchen blowtorch or under the grill (this is trickier).

Chef's tip

If the cream cooks too quickly, it may turn out a bit lumpy.
If the crème brûlée looks moist when you take it out of the refrigerator, use kitchen paper to soak up the moisture before sprinkling with sugar.
Serve with a glass of GRAND MARNIER® liqueur.

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