Total Steps
7
Ingredients
8
Tools Needed
5
Ingredients
- 1 cup strained fresh orange juice
- 4 cups whipping cream
- 1 cup sugar
- 12 large egg yolks, lightly beaten
- 1/4 cup Grand Marnier
- 4 teaspoons grated orange peel
- 2 teaspoons vanilla
- 1/4 cup light brown sugar, packed
Instructions
Step 1
<a href="/technique/H3TYV2MZ/reduce">Reduce</a> orange <a href="/technique/QDWRNXYW/juice">juice</a> to 1/4 cup by <a href="/technique/W7VKDJHH/boiling">boiling.</a> Remove from <a href="/technique/XZFHRHHF/heat">heat</a>.
Step 2
Cook <a href="/technique/R3P5MM3Z/cream">cream</a> and 1 cup sugar just until sugar <a href="/technique/64W3NS5R/melt">melts</a>.
Step 3
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 350f. and place one rack on <a href="/technique/R34ZSY3M/top">top</a> and one on bottom of oven.
Step 4
In large bowl, <a href="/technique/3CYMY2D7/whisk">whisk</a> <a href="/technique/R3P5MM3Z/cream">cream</a> mixture into egg yolks; then add Grand Marnier and <a href="/technique/H3TYV2MZ/reduced">reduced</a> orange <a href="/technique/QDWRNXYW/juice">juice.</a> <a href="/technique/DRM2WPZ4/stir">Stir</a> in orange <a href="/technique/RSDQ7YW8/peel">peel</a> and vanilla.
Step 5
Pour evenly into 12 (3/4cup) ramekins; place 6 each ramekins into 2 <a href="/technique/RNT367Z2/baking">baking</a> pans and add <a href="/technique/W7VKDJHH/boiling">boiling</a> water to come halfway up ramekins.
Step 6
<a href="/technique/RNT367Z2/bake">Bake</a> until custards are set in center, about 40 minutes. <a href="/technique/GZFHJC5K/cool">Cool</a>, cover and <a href="/technique/FK6MC4B6/chill">chill</a> overnight.
Step 7
<a href="/technique/H3S4YV46/preheat">Preheat</a> broiler. On <a href="/technique/RNT367Z2/baking">baking</a> sheets, put ramekins and sprinkle each with 1 teaspoon <a href="/technique/D434P8MH/brown">brown</a> sugar. Broil until sugar is <a href="/technique/64W3NS5R/melted">melted</a> and <a href="/technique/D434P8MH/browned">browned</a>, about 2 minutes, taking care not to burn.