| Classic dessert that is easy and quick to prepare. |
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| 5-6 servings |
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[1]
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4
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extra large egg yolks
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[2]
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1
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extra large egg
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[3]
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1/2
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cup
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sugar plus 1 tbsp for each serving
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[4]
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1
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teaspoon
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vanilla extract
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[5]
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1
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tablespoon
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Grand Marnier
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[6]
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3
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cups
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heavy mixing cream
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1. Preheat oven 300°.
2. In an electric mixer, mix egg yolks, egg, and 1/2 cup sugar until just combined.
3. In a small saucepan, scald cream until it is hot to the touch but do not boil.
4. With mixer on low speed, add cream to egg mixture.
5. Add vanilla and Grand Marnier.
6. Pour into 5 or 6 (6-to 8-ounce) ramekins until almost full.
7. Place ramekins in a deep baking pan and pour boiling water in pan until it reaches 1/2 way up sides of ramekins.
8. Bake 35 to 40 minutes until custard is set when gently shaken.
9. Remove ramekins from water bath and cool at room temperature, then refrigerate until firm.
10. To serve, sprinkle 1 tbsp. sugar evenly on each ramekin. Then use a kitchen blowtorch and caramelize each ramekin evenly.
11. Allow sugar to harden for a minute and serve immediately.
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