July 27: National Crème Brûlée Day

click on photo for recipe

Ingredients

3/4 cup milk 3/4 cup whipping cream 1 vanilla bean Zest of 1 orange 1 tablespoon Grand Marnier® liqueur (photo at right) 1/4 cup sugar 5 egg yolks 3/4 cup brown sugar Grand Marnier® Louis Alexandre liqueur (optional)

Directions

1. Finely grate the orange zest and let it macerate in the Grand Marnier liqueur for an hour.
2. Bring the milk and cream to a boil. Add the vanilla bean, the macerated orange zest and the sugar and let infuse for an hour. Strain to remove the vanilla bean and the orange zest.
3. Add the egg yolks, mixing gently so that the mixture does not froth. Pour into ramekins and cook in the oven at 230°F in a bain-marie for approximately 50 minutes. (If using a convection or forced convection oven, cook at 175°F without the bain-marie (more difficult) for approximately 30 minutes.) The crème brûlée is coked when it is set in the middle and “trembles” when the ramekin is tapped.
4. Take the crèmes brûlées out of the oven and allow to cool, then place them in the refrigerator. Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blow torch or under the broiler (more difficult).

CHEF’S NOTES:

• If the custard cooks too quickly it will be slightly granular, not creamy as it should be.
• If a little moisture has formed on the surface of the crème brûlée when it is taken out of the refrigerator, soak it up with paper towels before sprinkling with brown sugar.
• Serve the crèmes brûlée with a glass of Grand Marnier® Louis Alexandre liqueur.