We love creme brulee, and this is the tastiest. If you don’t have a blow torch, you can set the custards under the broiler.
1 t. vanilla paste or extract
1 egg
5 egg yolks
1/2 c. sugar, plus 2 t. for each serving
1-2 T. Grand Marnier (or your choice of liqueur)
Place kitchen wash cloth in bottom of 9×13 pan
Place 8, 6-oz. ramekins on top of wash clothPour cream in a small saucepan.
Scald the cream until almost boiling (watch carefully), set aside.
In mixing bowl with paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.
With the mixer on low speed, slowly (trickle) add the cream to the eggs, using a dry measuring cup.
Add the liqueur and vanilla.
Pour mixture through strainer into a measuring cup for easy pouring
Pour into 6 to 8-ounce ramekins until almost full
Remove 1 ramekin and carefully pour boiling water into the pan to come halfway up the sides of the ramekins
Replace ramekin
Bake for 40 to 50 minutes, until the custards are set when gently shaken
(NOTE: Time will be less if using a short, wide ramekin)
Remove the custards from the water bath to rack and let cool to room temperature
Cover each ramekin with plastic wrap and refrigerate until firm
To serve, spread 2 t. sugar evenly on the top of each custard ramekin
Heat with a kitchen blowtorch until the sugar caramelizes evenly
(NOTE: You can set custards under broiler for a few minutes, but watch carefully)
Allow to sit at room temperature for 5 minutes until the caramelized sugar cools and hardens
Adapted from Ina Garten
