1 Video | Photo: Creme Brulee Recipe
Ingredients
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange liqueur (recommended: Grand Marnier)
Directions
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of 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 carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
* Propane Gas Torch
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
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By miosotys ortiz
bushkill, PA
on January 09, 2012
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OMGoodness. This was fabulous. Even my husband who is so picky with food and desserts loved it. Another one for INA and my recipes.
By Mrs. Mylen
Wheeling, IL
on January 01, 2012
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I was surprised at how easy this was. We made it as a NYE dessert; it was my first attempt at creme brulee and it was fabulous. We couldn't taste the orange too much, but I used Cointreau instead of the Grand Marnier because that was what we had. I will definitely be making it again.
By twopies
midwest
on December 24, 2011
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i have made many creme brulee recipes over the years, including some from food network. without a doubt, this one knocked it out of the park! easy breezy, best texture out of all the many ones i've tried. i don't have the shallow ramekins like the ones ina used, mine are the taller ones, so my baking time was 60 minutes. also, since i was serving this to my grandkids, i cut the grand marnier in half; it still was delish, altho i don't think the full tablespoon would have been that much more detectable. from here on out, i'm through trying other creme brulee recipes. even ina's tips about using the little torch helped. thank you, ina!
Read all 102 reviews