Best 10 Grand Marnier Crème Brûlée Recipes

CREME BRULEE

Steps:

• 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.

CREME BRULEE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

GRAND MARNIER CREME BRULEE

Steps:

• Combine egg yolks with sugar, Grand Marnier and vanilla.
• Heat cream to boiling. Temper egg mixture with cream - add slowly, stirring constantly. Do not create foam. Use a wooden spoon.
• Pour into individual ramekins.
• Put a towel in the bottom of a roasting pan. Place the ramekins on the towels and then add hot water about half way up the sides of the ramekins.
• Loosely cover pan with foil.
• Bake in a water bath in a 300 degree oven for 20 - 25 minutes or until just set. (ovens vary so check for it to be just set) Do not overcook.
• Remove from oven and water bath and chill until ready to serve.
• Just before serving, sprinkle sugar over the tops of the creme brulee and caramelize with a torch of under a broiler.

GRAND MARNIER CREME BRULEE

Steps:

• Finely grate the orange zest and let it macerate in the Grand Marnier for an hour. Bring the milk and cream to a boil. Add the vanilla bean, the Grand Marnier-macerated orange zest mixture, and the sugar and let infuse for an hour. Strain to remove the vanilla bean and the orange zest. Add the egg yolks, mixing gently so that the mixture does not froth. Pour into ramekins and cook in the oven following two possible methods: At 230 F in a traditional oven (heated from both top and bottom) in a double boiler for approximately 50 minutes; or at 175 F in a convection or forced convection oven without the double boiler (more difficult) for approximately 30 minutes. The creme brulee is cooked when it is set in the middle and "trembles" when the ramekin is tapped. Remove the crèmes brulees from the oven and allow to cool. Place them in the refrigerator. Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blowtorch or under the broiler (more difficult). If the custard cooks too quickly it will be slightly granular, not creamy as it should be. If moisture has formed on the surface of the creme brulee when it is taken from the refrigerator, soak it up with some paper towels before sprinkling with sugar. From Mary Ann Anderson, McClatchy-Tribune

CRèME BRûLéE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350° F. and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
• Serve hot French toast immediately.

GRAND MARNIER CREME BRULEE

Steps:

• Preheat oven 300 degrees.
• Whisk yolks and sugar until thick and pale yellow. Set aside.
• In saucepan, heat cream. Temper into yolks. Simmer on low, stirring constantly until thickened and coats spoon. Do not over heat.(170 degrees).
• Remove from heat and whisk in Grand Marnier and vanilla.
• Pour mixture into individual ramekins.
• Place ramekins in large baking dish. Pour water around ramekins until half way up sides.
• Bake 300 for 45 minutes.
• Remove ramekins from water bath and chill at least 3 hours or overnight.
• To serve: Sprinkle with brown sugar. Place under broiler until sugar starts to bubble and color.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

GRAND MARNIER CREME BRULEE

Steps:

• Preheat oven to 325°F.
• Whisk egg yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes.
• Bring cream to a simmer in heavy small saucepan.
• Gradually whisk hot cream into yolk mixture.
• Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups.
• Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups.
• Bake custards until gently set in center, about 25 minutes.
• Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
• Preheat broiler. Place custards on baking sheet. Sprinkle 1/2 tablespoon brown sugar onto each. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. Chill until topping is hard and brittle, at least 1 hour and up to 6 hours.

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

CHOCOLATE AND GRAND MARNIER CREME BRULéE

Steps:

• 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!).