Ingredients
| eggs: 5 (yolks) |
| powdered sugar (unsifted): 1 cup |
| light whipping cream (fluid): 2 cups |
| semisweet baking chocolate squares: 4 oz |
| Grand Marnier liqueur: 2 Tbl |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 4 Tbl (for topping) |
Chocolate and Grand Marnier Creme Brulée
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
Method
- Preheat the Oven to 325ºF.
- Whisk together egg yolks and 1 cup icing sugar until the mixture thickens and is a pale yellow.
- Simmer the cream over low heat, melting the chocolate in it.
- Add vanilla extract and Grand Marnier to cream and remove from heat.
- Slowly add the cream to the egg mixture, whisking continually to prevent curdling.
- Divide mixture between four ramekins.
- Place ramekins in a cake pan and fill with water about halfway up the outside of the ramekins. Bake until edges begin to set, about 40 minutes.
- Cool at room temperature, and then refridgerate for at least two hours.
- Before serving, turn on the broiler and allow it to heat up.
- Sprinkle the remaining 4 tablespoons of icing sugar over the tops of the creme brulées covering them evenly.
- Broil until the sugar caremelizes, be careful not to let it burn. It should be cool under the carmelized sugar (the ramekin won't be though!).