Grand Marnier Crème Caramel Recipes

CARAMEL SAUCE WITH GRAND MARNIER, FLAN STYLE RECIPE - (3.8/5)

Steps:

• Equipment needed: Heavy skillet or a thick bottomed pan Whisk NOTE: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go - the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy skillet, and place over medium-high heat, spread the sugar evenly. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. The sugar should turn to a dark amber--about 2-3 minutes. Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier) and bourbon. It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature. The sauce will be a very thin consistency. This is perfect for serving with a panna cota. If you refrigerate this sauce, it will thicken and is perfect for flavoring a vanilla butter cream or looks very pretty drizzled over a piece of cheesecake, ice cream or frosted cupcakes.

CHOCOLATE GRAND MARNIER SOUFFLES WITH BLACK WALNUT CARAMEL SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Brush the inside of 6 (10-ounce) ramekins with melted butter. Put a few tablespoons of sugar in a ramekin, and roll to coat the inside with sugar. Pour the sugar in the next ramekin and continue to coat the remaining ramekins in the same manner, adding more sugar, if necessary.
• Melt the chocolate and butter over a double boiler, stirring until smooth. Set aside to cool the mixture until it is just warm to the touch.
• In an electric mixer with the whisk attachment, beat the egg yolks until light and foamy. Mix in the liqueur and vanilla. Fold in the chocolate mixture.
• In a clean mixer bowl, beat the egg whites and cream of tartar to soft peaks. With the mixer running, add the sugar and beat to stiff peaks.
• In 3 additions, fold the whites into the chocolate mixture until just combined. Fill the ramekins with the mixture. Bake until the souffles have risen and the tops and edges are lightly browned. Remove from the oven and immediately sift confectioners' sugar over the tops. Place on a plate and serve immediately. At the table, poke a hole in the center of the souffle with a spoon and pour in Black Walnut Caramel Sauce.
• In a saucepan, combine the sugar and water. Bring to a boil, cook until the caramel is beginning to turn brown. Carefully swirl the pan until the caramel turns a deep brown.
• Immediately add the walnuts and cream, being careful not to let the cream boil over.
• Reduce the heat to a simmer. With a wooden spoon, scrape the bottom of the pan until all caramel is dissolved and sauce is smooth. Remove from the heat. Add vanilla and butter. Stir until the butter is completely dissolved.

GRAND MARNIER CRèME CARAMEL

Steps:

• To make the nougatines: Spray 2 sheets of parchment paper lightly with vegetable oil. Heat a medium saute pan over medium heat until hot. Add the amaranth, about 2 tablespoons at a time, and heat until the grains pop like popcorn. Set aside. Continue until all the amaranth is popped. Melt the butter in a heavy saucepan over medium-high heat stir in the sugar and lemon juice. Heat until the sugar melts and turns an amber color. Remove from heat and fold in the popped amaranth. Spread the mixture over one of the oiled parchment sheets and top with the second sheet, oil-side toward the mixture. Roll out into a thin circle or rectangle. Remove the top sheet and cut the nougatine into 1/2-inch-by-8-inch strips. Wrap around the outside of ring molds and let cool. The nougatines may be made ahead and stored in a cool, dry place. To make the candied orange slices and sugar sticks: Drain the orange slices and spread on a dish; freeze. Wet a small heavy saucepan and dump out the water. Put the sugar in a the pan and add the corn syrup. Bring to a boil over medium-high heat. Do not stir; wash away any crystals which form on the sides of the pan with a damp brush. Cook until the mixture just begins to turn amber in color; remove from heat immediately. Lightly spray a fork with vegetable oil. Spray a parchment-lined baking sheet or piece of marble with the oil. Quickly dip the frozen orange slices in the sugar mixture, shaking off the excess, then slide off the fork onto the prepared pan or marble. When all the orange slices are coated, put the sugar back over medium heat to warm it again. Spray the back of a sheet pan or another piece of marble. Make two large double paper cone piping bags; snip the tip for a very small opening. Put half the hot sugar in one bag and pipe the sugar into 8-inch lines on the prepared sheet or marble. Repeat with the other bag and remaining sugar (using two bags helps keep the sugar warm for piping; a single large bag might congeal before you finish). To make the crème caramel: Bring the milk to a boil over medium-high heat and remove from heat. Add the zest and let steep for 10 minutes. Strain the mixture and let it cool slightly. Stir in the sugar and salt. In a medium bowl, whisk the eggs and yolks enough to break them up. Whisk in a large spoonful of the hot milk mixture to temper the eggs, then slowly pour the egg mixture into the milk mixture, whisking to blend as you pour. Strain the mixture. Whisk in the orange juice and Grand Marnier. Preheat the oven to 300 F. Place six 6-ounce ramekins on a piece of parchment paper placed in a baking pan at least as deep as the ramekins. Wet a small heavy saucepan and dump out the water. Put the sugar in a the pan over medium-high heat and heat until the sugar melts and begins to turn amber, 320 F on a candy thermometer. Do not stir while the sugar is melting and caramelizing; brush away any crystals which form on the sides of the pan with a damp brush. Remove from heat and gently whisk in the hot water; guard against spatters. Pour a thin layer of sugar into each ramekin and allow to cool and set; reserve any excess sugar and keep warm for the sauce. Fill each ramekin to the top with the custard mixture. Fill the baking pan three-fourths of the way up the sides of the ramekins with hot water and cover the pan with foil, sealing around the edges. Bake until set, rotating the pan halfway through cooking, 45 minutes to 1 hour. Remove from the oven and let cool to room temperature, then cover the ramekins individually with plastic wrap and refrigerate. To make the basil and Grand Marnier sauce: Roughly chop the basil. Put enough corn syrup in a blender to cover the blade. Add the basil and puree until very smooth; the mixture will become warm. Strain through a fine-meshed sieve and cool in a bowl placed in a larger bowl of ice. Put in a squeeze bottle. Gently whisk the crème anglaise and Grand Marnier together and put in a squeeze bottle. To serve: Warm the bottoms of the ramekins in a shallow dish of warm water. Run a sharp small knife around the side of a ramekin. Invert a serving plate over the top of the ramekin, hold in place, and flip; remove the ramekin. Repeat with all the ramekins. Blot excess liquid off the crème caramels. Garnish the plates with small dots of basil sauce and Grand Marnier sauce. Sprinkle with basil bits. Stand an amaranth nougatine on top of each and anchor with a candied orange slice. Stand a few sugar sticks in the crème caramels and lay a few others across the tops of the caramels.

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• 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. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• 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. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

CHEF JOHN'S CREME CARAMEL

Steps:

• Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
• Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
• Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
• Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
• Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
• Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
• Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
• Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
• Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
• To unmold, cover ramekin with a small plate, then invert. Chill before serving.

CRèME CARAMEL

Steps:

• Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
• Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
• Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
• Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
• Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
• Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
• Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
• To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.