Crème Brûlée with Grand Marnier Recipe
Crème Brûlée with Grand Marnier is simple to make and yet such a fancy way to eat dessert! Luscious sweet vanilla custard laced with a hint of orange topped with that crunchy sweet sugar so satisfying to crack with a spoon!
How to Make the Best Crème Brûlée with Grand Marnier
Crème brûlée is the ultimate elegant dessert that’s far easier to make than its sophisticated appearance suggests. This crème brûlée with Grand Marnier elevates the classic French dessert with a subtle hint of orange liqueur, adding complexity and depth to the silky vanilla custard. Perfect for a romantic dinner at home or impressing guests, this dessert delivers restaurant-quality results in your own kitchen.
The magic of crème brûlée lies in its contrast—the creamy, custard-like interior against the satisfyingly crispy caramelized sugar top. By adding Grand Marnier to the custard, you introduce an elegant citrus note that complements the vanilla beautifully without overwhelming the dessert. The combination is sophisticated yet understated, making it the perfect choice for special occasions.
Best of all, crème brûlée is a make-ahead dessert. You can prepare the custards and refrigerate them up to 24 hours in advance, then simply caramelize the sugar on top just before serving. This means you can focus on entertaining your guests rather than being stuck in the kitchen. With just a few simple ingredients and a quick torching at the end, you’ll have a dessert that tastes like you spent hours perfecting it.
Crème Brûlée with Grand Marnier
Crème Brûlée with Grand Marnier is simple to make and yet such a fancy way to eat dessert! Luscious sweet vanilla custard laced with a hint of orange topped with that crunchy sweet sugar so satisfying to crack with a spoon!
Ingredients
Custard
Topping
Instructions
Prepare
- Preheat the oven to 300°F. While the oven preheats, prepare the ingredients.
Make Custard
- On the stovetop, scald the cream over low heat in a saucepan. The cream should be very hot but not boiling.
- In the bowl of a standing mixer with the paddle attachment, combine the egg, egg yolks and granulated sugar on low speed for 1 minute or until just combined.
- With the mixer still on low speed, slowly add the hot cream. Add the vanilla bean paste and Grand Marnier to the bowl and mix until just combined.
- Pour into 4 4-ounce ramekins to about 1/4-inch below the rim.
Bake
- Place the ramekins in a baking dish and pour boiling water into the pan until just about halfway up the ramekins (usually about 1 inch).
- Bake for 30 minutes. The crème brûlée should be firm but jiggle just slightly when gently shaken.
Chill & Serve
- After baking, remove the ramekins from the water bath and cool before refrigerating for at least 2 hours until set, but overnight is best.
- Before serving, sprinkle each ramekin with turbinado sugar. Heat the sugar with the kitchen torch until melted, browned, and caramelized.
- Let sit for a minute after melting the sugar to let it harden before serving.
Notes
- For a broiler option instead of a torch: place the ramekins on a baking sheet and broil on high for 1-2 minutes, watching carefully to avoid burning.
- Make ahead: prepare up to 24 hours ahead and caramelize the sugar just before serving.
- Use fresh eggs for best results with the custard.