Creme Brulee

Directions

1. 1
   Preheat the oven to 300 degrees F.
2. 2
   In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.
3. 3
   Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.
4. 4
   With the mixer on low speed, slowly add the cream to the eggs.
5. 5
   Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
6. 6
   Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
7. 7
   Bake for 35 to 40 minutes, until the custards are set when gently shaken.
8. 8
   Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
9. 9
   To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly.
10. 10
    Allow to sit at room temperature for a minute until the caramelized sugar hardens.