Orange and Grand Marnier Crème Brulee: The Crème Brulée was born in the XVII century. During this period dishes were served to guests in three different service , by the time all the quest received their meals it would be cold. During a dinner organized by Phillip D’orleans, he complained that his “ Crème” was too cold. They had the idea to apply a hot iron on top to warm up the cream. Instead it caramelised the top without warming up the cream, the “ Crème Brulée “ was born.
350 g sugar
20 ml Grand Marnier
1.2 litres cream
Method: Boil the cream and orange zest , whisk egg yolks and sugar together• Pour the cream in the egg and sugar mix and whisk, then pour the mix back in the pot• Wash your bowl and dry it with a clean towel• Cook the Crème on a medium heat stirring it with a wooden spoon and whisking it from time to time. Using a thermometer cook the Crème until about 80 degrees, you should see a swirl of fat forming at the top• Pour the cream back into the cleaned bowl and whisk for a few minutes until it cools down a little bit. Place an orange segment at the bottom of your Crème brulée dish and pour the crème over, put the crème in the fridge overnight or until set• To caramelised it, sprinkle a thin layer of caster or raw sugar over the top, and caramelise it with a small blow torch or a Crème Brulée iron• Can also be served with some almond tuiles •