- 3 1/2 cups heavy cream
- 1 cup whole milk
- 1 3/4 cups sugar, plus more for topping
- 1 cup egg yolks
- 1 teaspoon vanilla
- 2 tablespoons Grand Marnier
- Sliced strawberries, for garnish
Preheat oven to 215°.
Place an empty sheet pan or baking pan. This will be used to create steam during the baking process.
Combine the cream, milk, and half sugar amound in a pot. Bring to a boil.
Whisk other half of sugar with egg yolks.
Once cream and milk boil, temper into egg yolks-sugar mixture.
Add tempered egg yolks-sugar mixture back into pot and remove from heat.
Add vanilla and Grand Marnier.
Divide mix evenly into 6 baking vessels. As soon as the baking vessels are in the oven, carefully pour 1 quart of water into empty baking pan and close oven door immediately. Bake creme brulee for 30-45 minutes. Baking time can vary based on size of baking vessel.
To test doneness, gently tap edge of pan. They are done when they giggle like Jell-o. If they ripple like water, they need to bake a little longer.
When done, let desserts cool for 10 minutes and then refrigerate for at least 20 minutes.
Evenly spread 1-2 tablespoons of sugar across the top of the custard and melt with a torch or under oven broiler (keep an eye on this method carefully so you do not burn sugar too much). You want a dark golden brown color. If you want a thicker sugar crust you can repeat this process multiple times by adding and caramelizing small layers of sugar one at a time. Top with fresh sliced strawberries and whipped cream (optional) and serve.