Grand Marnier Crème Brulé in Le Creuset Mini Cocottes

DIFFICULTY
Easy Easy
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Grand Marnier Crème Brulé in Le Creuset Mini Cocottes
Silky French vanilla crème brulé enriched with Grand Marnier, baked in mini cocottes and finished with a crisp caramelised sugar crust.
Main INGREDIENTS
  • Dairy
FOR THIS RECIPE WE LOVE TO USE
Stoneware Christmas Mini Cocotte L'Etoile
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Stoneware Christmas Mini Cocotte L'Etoile
Ingredients
Method

Ingredients

  • 500ml milk
  • 250ml double thick cream
  • 250ml whipping cream
  • 12 large egg yolks
  • 200g caster sugar
  • 1 vanilla pod, seeds scraped (or 2tsp paste)
  • 3 tbsp Grand Marnier (optional)
  • Pinch of salt
  • Zest of 2 clementines

  • Method

  • 1
    Preheat oven on Convection (Not Fan) to 150°C.
  • 2
    Place the Le Creuset Mini Cocottes in Cerise in a deep baking dish.
  • 3
    Gently heat cream with orange zest and salt until just simmering. Remove from heat. Whisk egg yolks, vanilla and sugar until pale and slightly thickened.
  • 4
    Slowly pour warm cream into the yolks, whisking constantly. Stir in Grand Marnier and optional orange zest. Strain mixture through a fine sieve, then divide into mini cocottes. Spoon out the foam if there is any.
  • 5
    Bake in bain-marie – pour tepid water into the tray halfway up the cocottes. Bake 40–45 minutes until edges are set but centres still wobble slightly.
  • 6
    Cool, then refrigerate at least 4 hours or overnight.
  • 7
    To serve: Sprinkle sugar evenly on top and caramelise with a blow torch until golden and crisp.
 
The water bath ensures a silky, crack-free custard. Add the caramelised sugar topping just before serving for maximum crunch. Use a fine sieve for an ultra-smooth texture. Grand Marnier adds a refined orange depth without overpowering the vanilla.
 
 
Le Creuset

Tools for perfection

Stoneware Heritage Rectangular Dish Stoneware Heritage Rectangular Dish
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Stoneware Heritage Rectangular Dish
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