Continuing on the Moroccan dinner party we had on the weekend, I made an inspired Crème Brulé and by inspired, I just mean I took some Moroccan flavours and put them into a tried and true Crème Brulé recipe. I found this recipe on line about 9 years ago and have long since lost the link. A guy wrote it, no idea his name but I really liked its simplicity and that you are virtually guaranteed a perfect Crème Brulé that will never taste like scrambled eggs!
Makes about 3 servings 2/3 cup each
- 1 3/4 cups half and half
- 5 egg yolks
- 1/3 cup sugar
- 2 tablespoon Grand Marnier
- 1/2 tsp orange flavouring (you can use orange blossom water but I find it a little too perfumey)
- pinch of freshly grated cinnamon
- 1-2 tbsp of light brown sugar to ‘brulé’
- Preheat oven to 275°F.
- Whisk the half and half, egg yolks, sugar and falvourings together in a bowl. Mix it all up until it gets nice and creamy.
- Pour this mixture into ramekins. My ramekins were about 2/3 of a cup each.
- Place the ramekins in a baking pan and fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 30-45 minutes to an hour or so. You’ll know they’re done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool. (The deeper your custard is the longer it will need to bake)
- Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it’s a THIN layer, but also make sure it completely covers the custard. Now torch it!