Ina Garten's Creme Brulee with Grand Marnier
Silky vanilla custard infused with Grand Marnier liqueur, baked in a water bath until just set, then finished with a crisp caramelized sugar top. Ina's version uses a stand mixer to emulsify eggs and hot cream, creating an exceptionally smooth texture. Elegant dessert for dinner parties or special occasions. What sets this apart: the Grand Marnier adds subtle orange notes, and the baking method ensures creamy centers with no scrambling.
Ingredients
Instructions
- 1
Preheat oven to 300°F.
- 2
In stand mixer with paddle attachment, mix eggs and 1/2 cup sugar on low speed until combined.
- 3
Scald heavy cream in saucepan until very hot but not boiling.
- 4
With mixer on low, slowly add hot cream to egg mixture.
- 5
Mix in vanilla and Grand Marnier.
- 6
Pour into 6 ramekins until almost full.
- 7
Place ramekins in roasting pan and add hot water halfway up sides.
- 8
Bake until custards are just set in center, about 35-40 minutes.
- 9
Remove from roasting pan and cool to room temperature.
- 10
Chill until firm, about 1 hour.
- 11
Sprinkle remaining sugar over each custard.
- 12
Using kitchen torch or broiler, melt sugar until deep amber.
- 13
If using broiler, place ramekins on rimmed baking sheet, sprinkle sugar, and melt directly under broiler until deep amber.
- 14
Refrigerate 15 minutes to allow sugar to harden.
Tips
Scald cream to just below boiling to prevent curdling; add slowly to eggs to temper them gently without scrambling.
Bake until custard jiggles slightly in center when ramekin is gently shaken; carryover cooking sets it perfectly during cooling.
Use kitchen torch for best caramel color; broiler method requires close monitoring to prevent burning.
Good to Know
Refrigerate in airtight container up to 2 days before torching. Once caramelized, consume within 1 hour to maintain crackle.
Bake custards up to 1 day ahead; chill. Caramelize sugar up to 1 hour before serving.
Serve chilled as finale to elegant dinner. Pairs well with champagne or dessert wine.
Common Mistakes
Add hot cream too quickly to avoid scrambling eggs
Do not boil cream to prevent curdling
Avoid overbaking to prevent rubbery custard with no jiggle
Do not caramelize sugar more than 1 hour ahead to maintain crackle
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make creme brulee without a torch?
Yes, use broiler method: place ramekins on rimmed baking sheet, sprinkle sugar, and position 6 inches under broiler until deep amber. Watch closely to prevent burning.
What if my custard is too jiggly after baking?
Bake 3-5 minutes longer. Custard should wobble slightly in center when ramekin is gently shaken. Carryover cooking while cooling sets it perfectly.
How long can I keep creme brulee with caramelized sugar?
Consume within 1 hour of caramelizing to maintain crisp sugar crust. Refrigerate up to 2 days before torching if custard alone.