Chocolate And Grand Marnier Creme Brulée

1. 1

   Preheat the Oven to 325u00b0F.

2. 2

   Whisk together egg yolks and 1 cup icing sugar until the mixture thickens and is a pale yellow.

3. 3

   Simmer the cream over low heat, melting the chocolate in it.

4. 4

   Add vanilla extract and Grand Marnier to cream and remove from heat.

5. 5

   Slowly add the cream to the egg mixture, whisking continually to prevent curdling.

6. 6

   Divide mixture between four ramekins.

7. 7

   Place ramekins in a cake pan and fill with water about halfway up the outside of the ramekins. Bake until edges begin to set, about 40 minutes.

8. 8

   Cool at room temperature, and then refridgerate for at least two hours.

9. 9

   Before serving, turn on the broiler and allow it to heat up.

10. 10

    Sprinkle the remaining 4 tablespoons of icing sugar over the tops of the creme brulees covering them evenly.

11. 11

    Broil until the sugar caremelizes, be careful not to let it burn. It should be cool under the carmelized sugar (the ramekin won't be though!).

* Per serving · 4 servings · Values may vary.

No additional tips available.