ROSEBUD's CREME BRULEE

Here's Idol sa Kusina Recipe for Episode 69 / Nov.11 - ROSEBUD's CREME BRULEE

ROSEBUD's CREME BRULEE

Yields: 5 large ramekins or 8 medium ramekins

Ingredients:

• 3/4 cup milk
• 3/4 cup whipping cream
• 1 vanilla bean
• Zest of 1 orange
• 1 tablespoon Grand Marnier
• 1/4 cup sugar
• 5 egg yolks
• 3/4 cup brown sugar
• Grand Marnier

Procedure:

• 1. Finely grate the orange zest and let it macerate in the Grand Marnier liqueur for an hour.
• 2. Bring the milk and cream to a boil. Add the vanilla bean, the macerated orange zest and the sugar and let infuse for an hour. Strain to remove the vanilla bean and the orange zest.
• 3. Add the egg yolks, mixing gently so that the mixture does not froth. Pour into ramekins and cook in the oven at 230°F in a bain-marie for approximately 50 minutes.
• 4. Take the crèmes brulees out of the oven and allow to cool, then place them in the refrigerator. Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blow torch.