Grand Marnier Creme Brulee with Chocolate Ginger Shards

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I make this four or five times a year. It is so easy, and everyone is impressed. I follow the directions exactly.

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This was a very straight forward recipe to follow and perfect for dinner parties because you can make it ahead of time. I had to watch a you-tube video on how to properly bath the ramkins before putting in the over. There's a great video for instruction on that by the French culinary institute. This dessert was a huge hit at my first dinner party. I didn't make the chocolate ginger shards only because I spent to much on the entree I made, but the creme brulee was so satisfying on its own. I loved the grand marnier kick which was so subtle but gave the dish so much flavour! Besides being a beautiful piece of work, it was really delicious!
Like others, I doubled the recipe so that it would work for 4.
I will definitely be researching Emeril's recipes in the future- YUM ~

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Fabulous! My only complaint is that it didn't make enough. Next time I'll double the recipe.

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Tried it when my in-laws came by and they say it is better than they had on a Disney Cruise ship restaurant. Left the vanilia seeds in and still taste wonderful.

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Absolutely delicious!

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This sounds absolutely fabulous. I want to make this for a dinner party of eight, but I'm not sure about quadrupling all the ingredients, esp. salt. Any suggestions would be greatly appreciated.

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Ultra creamy and smooth. Forgot 2get Grand Marnier so used Godiva liqueor. We couldn't stop smiling at each other it was so pleasing!

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These ceme brulees were splendid they were so rich and creamy. They just melted in your mouth!

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I doubled the recipe as well and although I cooked it for about an hour, it was just slightly undercooked. However, it tasted great even though I didn't think it was as perfectly "set" as I would have liked. Overall, the creme brulee was extremely creamy and the Gran Marnier gave it a wonderful flavor. Highly recommended!

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The pure vanilla and Grand Marnier were a heavenly blend, and sweet without being too sugary. When doubling, I used 5 yolks instead of 4. And I had to cook closer to 1 hour .. but may try taking it out sooner next time since it continues to come together as it cools.