CHOCOLATE AND GRAND MARNIER CREME BRULéE
An intensely flavoured creme brulée combining two favourites: chocolate, and Grand Marnier. Both flavours are strong, but this can easily be fixed by using less for those who prefer a more mild flavour. Time setting in fridge NOT included.
Provided by Ick2739
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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!).
Nutrition Facts : Calories 791.7, Fat 60.3, SaturatedFat 36.1, Cholesterol 399, Sodium 60.1, Carbohydrate 64.3, Fiber 3.5, Sugar 53.4, Protein 8.2
GRAND MARNIER CREME BRULEE
Make and share this Grand Marnier Creme Brulee recipe from Food.com.
Provided by LainieBug
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 449.6, Fat 37.5, SaturatedFat 22.2, Cholesterol 332.1, Sodium 44.9, Carbohydrate 24.7, Sugar 21.7, Protein 4.5
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
GRAND MARNIER CRèME BRûLéE
Provided by Michael Hunter
Categories Dairy Egg Dessert Bake Broil Summer Bon Appétit California Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Whisk yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes. Bring cream to 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.
GRAND MARNIER CREME BRULEE
This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Carrot Ginger Soup. Each of these dishes are fabulous.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 551.5, Fat 48.1, SaturatedFat 28.9, Cholesterol 329, Sodium 53.1, Carbohydrate 25.5, Sugar 21.9, Protein 4.9
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