- 1000ml Heavy Cream (35% Milk Fat Content)
- 12 Eggs (Yolks only)
- 150g Sugar (plus more for topping and brûléeing)
- 75g Brown Sugar
- 1 Lemon (zest only, finely grated)
- 2 Oranges (zest only, finely grated)
- ½tsp Salt
- 100ml Grand Manier
- Preheat your oven to 300°F.
- Add your egg yolks, brown sugar and salt to a bowl and whisk together until creamy and smooth.
- Add the sugar and heavy cream into a pan, and cook over medium heat until the mixture has reached scalding point (180°F). Pour your scalded milk to your egg yolk and sugar mixture a little at a time while constantly whisking.
- Pour back your custard mix back into the pan, and cook over low heat while constantly stirring the bottom of the pan with a rubber spatula. Cook the custard until it reaches 165 °F.
- Pass the custard mix through a strainer to remove any solids. Add your lemon and orange zest, along with your Grand Manier. Whisk until thoroughly combined.
- Pour your custard mix into a large shallow oven proof dish or ramekins. Transfer your dish or ramekins onto a baking sheet and place it in the oven and cook until the custard have cooked through and set.
- Remove from the oven and allow to cool before placing them into the refrigerator to chill.
- Remove your Crème Brûlée from the fridge, and sprinkle a thin layer of sugar on top and use a blowtorch to caramelize the surface. Afterwards apply a second layer thin layer of sugar and repeat the process.
- Allow the surface of the Crème Brûlée to cool and harden before serving.
- The reason for cooking the custard in the pan first is to thicken the custard so that it has enough body/viscosity to hold and suspend the orange and lemon zest throughout the entire custard. If you had just mixed all your ingredients together and thrown it into the oven instead, all the orange and lemon zest would have sunk right to the bottom of the dish/ramekin.
- The reason for adding the lemon and orange zest at the end instead of at the beginning, is because if you add it at the start you would have strained out all the zest along with the other solids. So you at it at the end after you’ve strained the custard to bypass it.
- The Grand Manier is added towards the end after you’ve finished cooking the custard in the pan so that you don’t cook away all the alcohol and remove the Grand Manier flavour.
- It’s better to add your sugar in stages instead of all at once when you’re about to brûlée the top. If you add a large amount of sugar all at once, you run the risk of some of the sugar not caramelizing evenly and you’ll end up having little pockets of uncooked sugar granules on the surface of your Crème Brûlée.
- Alternatively, instead of Grand Manier you could substitute it with another orange flavoured liqueur such as Triple Sec or Cointreau.