(Vanilla) Creme Brulee

Directions

1. 1
   Preheat oven to 300F (bake at 325F).
2. 2
   Heat the heavy cream, milk, sugar, Grand Marnier, and extracts in a large, heavy-bottomed saucepan over medium heat.
3. 3
   Mix until ingredients are blended and set aside.
4. 4
   Whisk egg yolks and a tsp of sugar in a heatproof mixing bowl and beat until pale yellow in color and until all the sugar has dissolved.
5. 5
   Temper about 1/2 cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
6. 6
   Add the remainder of the cream mixture to the bowl and whisk again.
7. 7
   Strain the brulee base through a fine mesh sieve.
8. 8
   Pour the base into 6 ramekins, and place them in a roasting pan.
9. 9
   Fill hot water into the pan to come half way up on the sides of the ramekins.
10. 10
    Place pan in the oven on the middle rack and bake for 30 minutes, turning the pan around after 15 minutes to ensure even cooking.
11. 11
    To test for doneness, jiggle the pan slightly to see if the custard is set.
12. 12
    Once it is set, remove from the oven and let it cool at room temperature before chilling in the refrigerator for 2 hours to completely cool.
13. 13
    Once the creme brulee has cooled, sprinkle evenly 1 Tablespoon of sugar on top of each ramekin.
14. 14
    Using a blowtorch, caramelize the sugar to form a candy coating.
15. 15
    Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning!
16. 16
    If you don't have a blowtorch, you can broil it under the oven but I can't assure you the same results as the blowtorch.
17. 17
    Serve after the caramelized sugar cools and hardens.