Grand Marnier Crème Brulee

Dessert

Ingredients

2 cups Heavy Whipping Cream

2 cups Half and Half

1/2 Vanilla Bean, split in half lengthwise

1 cup Sugar, divided

10 Egg Yolks

1/4 cup Grand Marnier

1/2 cup sugar to caramelize the tops of the Crème Brulees

Instructions

Preheat oven to 300.

In a heavy-bottomed non-reactive saucepan, heat the cream, half and half, vanilla bean and half of the sugar (1/2 half cup) over medium heat. Allow mixture to cook for five minutes, being careful to make sure it does not boil over.

In a mixing bowl, using an electric mixer, beat the egg yolks on high speed until light and fluffy. Gradually add in the remaining half a cup of sugar. Set the mixer to low speed, and slowly add in 2 cups of the hot cream mixture. Then, using a rubber spatula, slowly blend in the remaining hot cream mixture.

Allow the mixture to settle for five minutes, and using a small ladle or large serving spoon, skim the frothy bubbles from the top of the mixture. Divide the custard into 8 (8-9 ounce) ramekins or custard cups. Place the dishes into a large roasting pan. Pour enough hot water in the roasting pan so that the water level is half of the height of the baking dishes.

Bake for 35-40 minutes, or until the middle is set. The custard should jiggle slightly.

Remove the custard from the roasting pan and cool completely. They may be made a day in advance and refrigerated.

Twenty minutes before serving, remove the custards from the refrigerator. Divide the sugar in a thin layer over the top of each custard dish, covering it completely. To caramelize, light a propane torch and hold it so the flame just touches the surface. Start in the center, and moving the torch in a spiral pattern, cook the sugar until it becomes light brown in color. Serve immediately.

Yield: 8 servings

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com