Carbs
Fats
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 547 g |
| Energy | 1274 kJ / 305 kcal | 6964 kJ / 1666 kcal |
| Sat. fat | 13 g | 70 g |
| Unsat. fat | 6 g | 33 g |
| Fibre | 0 g | 0 g |
| Salt | 40 mg | 216 mg |
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592 mlDouble cream
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80 mlGrand marnier
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60 gEgg, yolk
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Fine cane sugar
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50 gSugar
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2 gVanilla
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547 gTotal recipe weight
Equipment
Preparation time
10 Min
Cooking time
30 Min
1
Heat the oven ( 160°C / 320°F)
2
Place the cream in the sauce pan, halve the vanilla stick lengthwise, scrape out the inside and add to the cream. Place on medium heat and slowly bring back to a boil.
3
Mean while separate the egg yolk into a bowl, beat the sugar through loosely (keep the cane sugar for later). When the cream reaches boiling point turn the heat down and add about 1/4 of the cream to the egg yolk while mixing thoroughly and add back to the pan.
4
Place the pan back on a low heat and keep stirring well; careful, the sauce must not boil. After 2 - 4 minutes when the cream will start to thicken, remove the sauce pan from the heat an add the Grand Marnie. Keep stirring every now and then.
5
Place the crème brûlée dishes in the deep oven tray and add water into the tray until it reaches 1,5 cm below the brim of the dishes.
6
Pour the cream into the dishes and place in the oven for 25-30 minutes
7
Remove the crème brûlée dishes from the oven when cooked and allow to cool down.
8
Just before serving sprinkle the cane sugar on the crème brûlée dishes and caramelize with the blow torch.
