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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
A rich, creamy French custard with a light orange flavor added with a hint of Grand Marnier! 1 hour 6 servings Ingredients 3 c. heavy cream 1 T. Grand Marnier Zest of 1 orange Juice of ½ an orange 6 egg yolks 6 tsp. granulated sugar 2/3 c. sugar Directions 1.Preheat oven to 300 degrees. 2.Heat 2 quarts of water over medium heat and when boiling, reduce to a simmer. 3.In another saucepan over medium high heat, combine cream, orange zest, orange juice and Grand Marnier. 3.Take remaining orange zest and combine with 1/3 c. sugar, mixing well. 4.Cook cream for about 5 minutes until you see small bubbles around the edges of the pan and remove from heat. 5.While cream is sitting, whisk egg yolk with 1/3 c. of sugar, until it turns a pale yellow. 6.Slowly whisk the cream into the egg yolks start with about 2 T. at a time so that the cream doesn’t cook the eggs. 7.Pour the egg yolk/cream mixture through a sieve to remove zest and any possible cooked yolks and pour into 6 – 4 oz ramekins. 8.Place the ramekins in a baking dish and take the warm water from the stove and pour 1/3 of the way up the sides of the ramekins. 9.Bake 40 minutes. 10.Custards are done when they are set, but center jiggles slightly when ramekins are shaken. 11.Allow to cool in the warm water bath and then transfer to refrigerator for 4 hours or overnight. 11.Take the remaining 1/3 cup of sugar and sift the remaining sugar through sieve over the tops of the custards to form a thin layer of sugar no more than 1 – 2 teaspoons or so on each. 12.Hold a kitchen torch 2-3 inches above the custard and constantly move the flame over the sugar until the sugar bubbles and forms a crust and begins to brown, about 20-30 seconds sugar continues to carmelize after torch is turned off, so do not continue until it is completely browned or it will burn!. 13. Allow to cool 3 minutes, serve and enjoy!
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