Sunday, 25 November 2012

Idol sa Kusina Recipe- ROSEBUD's CREME BRULEE

Here's Idol sa Kusina Recipe for Epsiode 69 / Nov.11- ROSEBUD's CREME BRULEE.

Yields: 5 large ramekins or  medium ramekins


3/4 cup milk
3/4 cup whipping cream
1 vanilla bean
Zest of 1 orange
1 tablespoon Grand Marnier
1/4 cup sugar
5 egg yolks
3/4 cup brown sugar
Grand Marnier 

image and recipe credit:idolsakusinafacebookpage


1. Finely grate the orange zest and let it macerate in the Grand Marnier liqueur for an hour.

2. Bring the milk and cream to a boil. Add the vanilla bean, the macerated orange zest and the sugar and let infuse for an hour. Strain to remove the vanilla bean and the orange zest.

3. Add the egg yolks, mixing gently so that the mixture does not froth. Pour into ramekins and cook in the oven at 230°F in a bain-marie for approximately 50 minutes. 
4. Take the crèmes brulees out of the oven and allow to cool, then place them in the refrigerator. Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blow torch.


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