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Orange Creme Brulee
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- 2 c. heavy cream
- Grated zest of 2 oranges
- 1/4 c. plus 8 tsp. granulated sugar
- 3 egg yolks
- 2 tsp. Grand Marnier
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| Preheat oven to 300° and have a pot of boiling water ready. In a saucepan over medium heat, combine cream, zest, and 1/4 cup sugar; cook stirring, until steam rises, 4 to 5 minutes. In a bowl, beat egg yolks and Grand Marnier until smooth. Pour hot orange-cream into yolks, a little at a time, stirring constantly. Strain mixture through a fine-mesh sieve set over a bowl; divide among four 6 ounce ramekins. Place ramekins in a baking pan. Add boiling water to fill pan halfway up sides of ramekins and cover loosely with foil. Bake in preheated oven until a knife inserted halfway between center and rim comes out clean, 25 to 30 minutes. Refrigerate 2 to 3 hours. Sprinkle 2 teaspoons sugar evenly over surface of each cup. With a kitchen torch, move flame continuously in small circles around surface until sugar melts and lightly browns, or place ramekins 4-inches under heat of a broiler and broil 2 to 4 minutes. |
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