Friday, November 25, 2005

Creme Brulee with Grand Marnier

1. Beat 8 egg yolks with 2 T. sugar until thick, pale and lemon color.

2. Heat 1 qt. heavy cream in sauce pan til edges form bubbles.

3. Gradually beat into egg yolks the cream, pouring in a steady slow stream.

4. Beat in 1 T. orange zest grated, 3 T. grand marnier, and 1 T. vanilla.

5. Pour through a sieve into a flame-proof dish, and put the dish in a water bath (reaching half way up the top of the dish with the cream).

6. Bake about 50 minutes to an hour at 350 til knife inserted in the middle comes out clean.

7. Chill at least 4 hours, then sprinkle 4 T. sugar on top, and broil 4-6 minutes.

8. Chill 2 more hours and serve.

EAT FAT!!!!!



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