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CREME BRULEE - Dexie Dunham
2cupsheavy cream
6cuplarge egg yolks
1/2cupplus 8 tsp sugar
1tbspgrand marnier
Bring a kettle of water to a boil for use later. Heat oven to 300 degrees. Place 4- 8oz ramekins into a 9x13 pan, set aside.

In a large bowl, whisk together egg yolks and 1/2 cup sugar until pale yellow and silky. Whisk in grand marnier and vanilla.

In a medium saucepan over medium low heat, cook the cream for 5 minutes or until it begins to steam. Gradually add hot cream to the egg mixture whisking constantly.

Pour the mixture into the 4 ramekins. Add enough boiling water to the pan to come halfway up the sides of the ramekins, cover the entire pan with foil. Carefully transfer the pan to the oven and bake for 45-50 minutes, until custard no longer appears liquid in the center. Remove the ramekins from the hot pan.

Cool at least 1 hour at room temperature. Cover each ramekin with foil and refrigerate for at least 1 hour and up to a few days.

Before serving, heat broiler, sprinkle 2 tsp of sugar over each custard. Broil uncovered for 3 to 5 minutes or until the sugar is melted and deeply browned. Serve immediately.