|
|
| CRÈME BRULE |
| 12 servings |
 |
| INGREDIENTS |
3 oranges (sectioned)
6 eggs
6 egg yolks
1/2 g heavy cream
1/2 shot grande marnier
1 C sugar
3 orange zest
|
|
|
|
|
|
|
| METHOD |
|
Blend orange sections in a mixer, reduce and add zest.
Mix the eggs and sugar together until well incorporated.
Bring the cream up to a boil and slowly temper it in the egg mixture.
Strain and add grande marnier to orange reduction.
Add mixture to crème brûlé remekins.
Bake in oven at 350 degrees until firm (remember to put water in the
sheet pan). |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
