Creme Brulee - cooking recipe

Ingredients

1 extra large egg
4 extra large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 tsp pure vanilla extract
1 tbsp Grand Marnier (or sub Triple Sec)

Preparation

Put a big pot of water on to boil while doing this other stuff.

In Kitchenaid mixer with paddle attachment, mix egg, yolks, and 1/2 cup of the super together on low speed until just combined.

Meanwhile scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanila and GM and pour into 6 to 8 oz. ramekins until almost full.

Place ramekins in the baking pan and carefully pour the boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken.

REmove the custards from the water bath, cool to room temp, then fridge until firm.

To serve, spread 1 tbsp sugar evenly on top of each ramekin and heat with a kitchen blowtorch until sugar caramelizes evenly.

Allow to sit at room temperature for a minute until the sugar hardens.