This Crème Brûlée is made with eggs, sugar, heavy cream, vanilla extract, Grand Marnier and baked in ramekins and torched.
Crème Brûlée is basically a custardy pudding that is baked with melted sugar on the top that cracks. For this recipe, I recommend you buy a kitchen torch so you can caramelize the sugar on each portion. This Crème Brûlée is rich, creamy, with a hard sugary top due to the torch. You only need such simple ingredients and it can be made within an hour.
How to make Crème Brûlée
Preheat the oven to 300 degrees.
In the bowl, add the eggs, egg yolks, and ½ cup of sugar together and mix on low speed using a mixer. Meanwhile, scald the cream in a small saucepan until it’s very hot but not boiling. With the mixer on low speed, add the hot cream into the egg mixture. Pour in the vanilla and Grand Marnier. Mix gently and then pour into 6 to 8 ounce ramekins until almost full.
Place the ramekins in a baking pan and then pour boiling water in the baking pan, enough so it comes halfway up 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.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes. Enjoy!