Grand Marnier Creme Brûlée
Recipe courtesy of Chef Rene Bajoux, The Rib Room
Makes 4 quarts
Preheat the oven to 325˚F.
In a large saucepan, combine the heavy cream and sugar. Place on the stove over medium heat. Place the yolks and Grand Marnier in a bowl and whisk together. Once the cream is lightly boiling, pour into the yolks, whisking the entire time so the eggs do not curdle. Strain the custard into a bowl and chill to bake at a later time, or divide into individual ramekins and bake at 325˚F in a water bath for about 30 minutes, or until jiggly like jello.
Remove from the oven and allow to cool in the water bath. Chill before using. Once chilled, sprinkle sugar on the surface and caramelize with a torch. Enjoy!