Crème Brûlée
Makes about 2 ½ to 3 cups
  • 5 egg yolks (85 grams)
  • ⅓ cup (60 sugar) plus more for sprinkling
  • 1 ½ cups (350 grams) heavy cream
  • 1 tablespoon (10 grams) Grand Marnier
  • ½ teaspoon (2.5 grams) vanilla extract
  1. Preheat the oven to 300°F (150°C). Place 2 (4-centimeter [1.5-inch]) silicone demisphere molds with 15 cavities per mold on a half sheet pan.
  2. In a small bowl, combine all the crème brûlée ingredients and blend them with an immersion blender. Fill the molds with the crème brûlée. Pass the flame of a propane torch over the surface of the cavities to pop any bubbles. Place the half sheet pan in the oven, but before closing the door, pour 1 centimeter (0.5 inch) of warm tap water into the pan around the molds. Close the oven door and bake until the crème brûlée is set, about 25 to 30 minutes. When you lightly shake the pan, the crème brûlée should not move in the center. Allow to cool to room temperature, pour the water out of the pan and then place it in the freezer. Freeze for at least 6 hours.
Recipe by Bake from Scratch at