Makes x6
Ingredients:
6 egg yolks
450ml double cream
100ml milk
80g caster sugar
1 teaspoons of vanilla extract
½ orange zested
2 tbsp of grand Marnier
3 tbsp of light brown sugar for glazing
Method:
· Pre heat the oven to 150oc
· Place the 6 ramekins in a deep sided tray
· In a large bowl Whisk together the egg yolks and sugar until light and pale then whisk in the grand Marnier
· Heat the milk & cream in a pan with the vanilla and orange zest bring up to boil and remove from the heat immediately
· Pour the hot cream gradually over the egg and sugar mix continuously until all combined and smooth
· Pass the mix through a sieve into a measuring jug
· Divide the mix between the six ramekins
· Boil the kettle and pour hot water into the tray until the water comes halfway up the ramekins
· Place the tray in the oven and cook for 40-50 minutes until set.
· Leave to cool in the fridge ideally overnight or a few hours
To serve:
· Preheat your grill to high temperature
· Sprinkle the brown sugar over the top of the brulee and spread evenly across the top, place under the grill for one minute or until the sugar has all dissolved.
· Allow the sugar to cool and harden before serving in the fridge for a few minutes ideally
· To garnish some sweet, whipped cream some extra orange zest and a biscuit or a macaroon looks great and adds texture to the dish.
· Enjoy!
