Recipe: Grand Marnier creme caramel

This recipe for creme caramel is the one I used in Hong Kong.  I have a natural tendency towards the "more butter" approach to cooking, therefore it uses all cream as opposed to half milk and half cream.  We also brought in the flavour of Grand Marnier for extra decadence.  There is slightly less eggs in the mixture, so the resulting caramel is a bit softer than the one in the last post.

You will need:

1L / 1qt                        cream

6                                   eggs

128g / 4.5oz                 sugar (plus sugar for the caramel)

15ml / 1Tbs                 vanilla

60ml / 1/4C                  Grand Marnier liqueur

Method:

 - make the caramel and set it in the dishes

 - put the Grand Marnier liqueur in a saucepan, heat it and burn off the alcohol

 - put the cream and vanilla in a saucepot and bring to a simmer

 - whisk the eggs and sugar together, then whisk in the Grand Marnier

 - temper the cream into the yolk mixture

 - strain the mixture

 - set the oven to 275F / 135C

 - put a pot of water on to boil

 - fill the cups with the mixture

 - place the cups in a high sided pan

 - put the water in the pan 3/4 up the sides of the cups

 - place the pan in the oven with a loose cover to protect the custard from the dry heat

 - cook for 1 3/4 hours to 2 hours until the custard no longer jiggles loosely

 - remove from the oven and cool completely

 - to serve, run a knife around the edge and turn out on a dish