ROSEBUD's CREME BRULEE


Here's Idol sa Kusina Recipe for Epsiode 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.

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