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Grand Marnier Crème Brûlée

Chef Justin Bohémier
La P’tite France

A delicious citrus twist on the classic, this fluffy dessert is the perfect light finish after a heavy meal.

Ingredients
Brandied Oranges
2 oranges
1/3 cup sugar
2 Tbsp brandy

Creme Brulee
4 egg yolks
3 eggs
2 cups cream
3/4 cup sugar
1/4 cup Grand Marnier
Juice of one orange

Method
Brandied Oranges

  1. Using a knife, peel orange making sure to remove pith.
  2. Segment oranges. Reserve.
  3. Squeeze remaining portion of orange over a stainless steel saucepan.
  4. Place saucepan on high heat. Add sugar and bring to a boil.
  5. Remove from heat as soon as juice boils. Let cool for 2-3 mins.
  6. Add brandy. Cool for 1 hour.
  7. Add orange segments.
  8. Let mixture sit for 1 day before serving.

Creme Brulee

  1. Preheat oven to 275˚F.
  2. In a medium bowl, use a spoon to combine eggs and yolks. Mix in sugar.
  3. In a medium stainless steel saucepan on low heat, warm cream, orange juice and Grand Marnier until warm to touch for 15-18 mins.
  4. Slowly pour orange mixture into egg mixture. Using a spoon, combine all ingredients until smooth.
  5. Pour mixture into ramekins.
  6. Place ramekins in a shallow pan filled halfway with warm water.
  7. Cover pan with foil. Poke 10 small holes to let steam escape.
  8. Bake for 40 mins-1 hour until custard sets.
  9. Cool for 4 hours.
  10. Sprinkle 1 tsp sugar on top for each ramekin.
  11. Using a butane blowtorch, heat sugar until it caramelizes.
  12. Chill for 5 mins.
  13. Garnish with brandied oranges.

Yield 10 servings