Creme Brulee

Contributed by Rosie Groesbeck

From Lexi Westergard

1 extra large egg

3 cups heaving cream

4 extra large egg yolks

1 tsp pure vanilla extract

½ cup sugar, plus 1 tbsp for each serving 1 tbsp grand marnier

Preheat oven to 300 degrees. In a bowl mix electrically, eggs, egg yolk, and ½ cup sugar just until combined. Meanwhile, scald the cream in a small sauce pan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and grand marnier and pour into 6-8 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 35-40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to temperature, and refrigerate until firm.

To serve spread 1 tbsp 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 top hardens.