I've never met a dessert I didn't like.

Creme Brulee and I have LOTS of things in common, We both have an understated elegance, and are not optimized to our true potential (le sigh).  Having said that, Creme Brulee is soooo easy (we don't have that in common) and tastes soooo good (another commonality).   This would be a perfect holiday indulgence, and can be made up to three days in advance, great if you know your going to be running out of time.

Heres what you need:

Grand Mariner, yes please.

 

Here's the reciepe I used, from the love lorned Barefoot Contessa herself, Ina Gartens book, Barefoot in Paris.

-one large egg

-4 extra large egg yoke

-1/2 cup of sugar, plus 1 tbsp for each serving

-3 cups of heavy cream ((yum)( in Canada we use whipping cream eh))

-1 teaspoon of vanilla extract, (i used 1 tbsp)

-1 Tbsp of Grand Marnier (plus one shot for the chef, zing zing!)

• NOTE: before you start mixing, put one pot of water to boil on the stove, as well as a pot with your heavy cream and bring to scalding temperature, don't boil the cream.
• NOTE: Pre-heat oven to 300 Degrees

-combine egg and egg yokes with sugar in an standing mixer.  just to combine.
-once the whipping cream is close to a scaulding temperature, add the whipping cream to the egg and sugar mixture.

 Mixing at a breakneck speed (mix just to combine tho)

 

-With the mixer still on slow, add the vanilla and grand mariner, fill the ramekins till almost filled.

-chef at this point should administer the grand mariner shot to him/herself.

  cook towards the light.....

 

-Add the boiling water to the baking pan and plop the filled ramekins into the newly created water bath.  

• NOTE: Make sure the water is filled to half the height of the ramekins.

-Place the water bath and ramekins in the oven and bake for 40 mins.  (check after 40 mins. to see if they have set)

-Let cool on countertop to room temperature, then put in fridge to cool completely. 

how can something so beautiful, be so under used?

-If your feeling extra festive, sprinkle 1 tbsp of sugar on each of the ramekin and heat with a kitchen blowtorch (a candle lighter does not work, trust me!)  If anyone wants to buy me a kitchen blowtorch this holiday season, I would gladly make this dessert for them in full, however I didn't add the sugar to the top, but the custard portion was still really really good.