Creme Brulee

Ingredients

1 extra large egg

4 extra large egg yolks

1/2 cup sugar

3 cups heavy whipping cream

1 teaspoon vanilla

1 Tablespoon Grand Marnier

1 Tablespoon of sugar for each serving

Procedure

Makes 5 to 6 servings

Preheat oven to 300 degrees

Mix egg, egg yolks and sugar together in a mixing bowl.

Scald the cream in a saucepan until it is very hot to touch but not boiling.

Slowly add the cream into the eggs and sugar mixture, stirring constantly.

Add the vanilla and Grand Marnier.

Place ramekins in a baking pan and pour boiling water into the pan until the water is approximately halfway up the sides of the ramekins. Pour the creme brulee mixture into ramekins until almost full. Bake in the oven for 35 to 40 minutes, until the custards are set when gently shaken. The amount of time to bake them varies greatly by the size of the ramekin and the depth of the custard. Remove the ramekins from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 Tablespoon of sugar evenly on the top of each ramekin and caramelize with a kitchen torch.