Crème Brulee

From My Carolina Kitchen

1 extra-large egg

4 extra-large egg yolks

½ cup sugar, plus 1 tablespoon for each serving

1 cup heavy cream

2 cups half and half

5 star anise

1 cinnamon stick

1 teaspoon pure vanilla extract, not the imitation kind

1 tablespoon orange liqueur, such as Grand Marnier

In the bowl of an electric mixer fitted with a paddle attachment (or you can use a handheld mixer), mix the egg, egg yolks, and ½ cup of the sugar together on low speed until just combined. Meanwhile add the star anise and cinnamon into the cream, then scald the cream and half and half in a small saucepan until it’s very hot to the touch but not boiled. Remove the star anise and cinnamon and set aside. With the mixer on low speed, slowly add the hot cream to the eggs. Add the vanilla and orange liqueur.

When the cream has cooled, add the star anise and cinnamon stick again, then place the cream in a bowl and lay plastic wrap over the very top of the cream to prevent a skin forming. Refrigerate overnight for the flavors to meld.

The following day preheat the oven to 300 degrees F. Remove the cream from the refrigerator, then remove the star anise and cinnamon stick and discard. Pour the cream into 6 to 8 ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set around the edges and wiggly in the center when gently shaken. Remove the custards from the water bath, cool to room temperature. and refrigerate until firm.

To serve, spread a tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the sugar caramelizes and hardens.

Adapted from The Barefoot Contessa Barefoot in Paris – serves 5 to 6