Crème Brûlée with Grand-Marnier and Orange Peel Recipe

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 6 egg yolks
• 1 teaspoon vanilla extract
• 3 tablespoons Grand-Marnier
• 1 tablespoon orange peel, grated
• Extra granulated sugar for caramelizing on top

Instructions

1. Preheat oven to 325°F.
2. In a heavy-bottomed saucepan, heat the cream and sugar over medium heat until the sugar dissolves.
3. In a separate bowl, whisk the egg yolks, vanilla extract, Grand-Marnier, and orange peel until well combined.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup with a spout.
6. Place 6 (4-ounce) ramekins in a baking dish and pour the custard mixture evenly among them.
7. Fill the baking dish with enough hot water to reach halfway up the sides of the ramekins.
8. Bake in the preheated oven for 35-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let cool to room temperature, then cover and chill in the refrigerator for at least 2 hours, or up to 2 days.
10. Sprinkle a thin, even layer of granulated sugar over the top of each custard and, using a kitchen torch, caramelize the sugar until it forms a golden brown crust.
11. Let cool for a few minutes and serve.

Verdict

This Crème Brûlée recipe has a delightful twist with the addition of Grand-Marnier and orange peel. The custard is perfectly creamy and rich, and the caramelized sugar on top creates a delicious contrast of textures and flavors. This dessert is sure to impress any guests and is perfect for a special occasion.

Serving Suggestions

Serve the Crème Brûlée chilled or at room temperature, with a fresh berry compote or a dollop of whipped cream on top. It pairs wonderfully with a strong cup of coffee or a sweet dessert wine.