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1
Preheat oven to 300F (bake at 325F).
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2
Heat the heavy cream, milk, sugar, Grand Marnier, and extracts in a large, heavy-bottomed saucepan over medium heat.
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3
Mix until ingredients are blended and set aside.
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4
Whisk egg yolks and a tsp of sugar in a heatproof mixing bowl and beat until pale yellow in color and until all the sugar has dissolved.
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5
Temper about 1/2 cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
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6
Add the remainder of the cream mixture to the bowl and whisk again.
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7
Strain the brulee base through a fine mesh sieve.
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8
Pour the base into 6 ramekins, and place them in a roasting pan.
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9
Fill hot water into the pan to come half way up on the sides of the ramekins.
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10
Place pan in the oven on the middle rack and bake for 30 minutes, turning the pan around after 15 minutes to ensure even cooking.
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11
To test for doneness, jiggle the pan slightly to see if the custard is set.
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12
Once it is set, remove from the oven and let it cool at room temperature before chilling in the refrigerator for 2 hours to completely cool.
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13
Once the creme brulee has cooled, sprinkle evenly 1 Tablespoon of sugar on top of each ramekin.
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14
Using a blowtorch, caramelize the sugar to form a candy coating.
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15
Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning!
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16
If you don't have a blowtorch, you can broil it under the oven but I can't assure you the same results as the blowtorch.
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17
Serve after the caramelized sugar cools and hardens.
