30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
The Governor's Grand Marnier Crème Renversée
The Governor's Grand Marnier Crème Renversée
The Governor's Grand Marnier Crème Renversée
⏱1h 40m
👥6
🔥420 cal
Hard
🍽️Holiday
A luxurious interpretation of the classic dessert, featuring a complex caramel, a silky smooth custard infused with orange zest, and a premium Grand Marnier liqueur.
A luxurious interpretation of the classic dessert, featuring a complex caramel, a silky smooth custard infused with orange zest, and a premium Grand Marnier liqueur.
Prepare the Caramel: In a heavy-bottomed copper saucepan, combine the Granulated Sugar and Water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Whisk in the Unsalted Butter and Fleur de Sel until melted and smooth. Immediately pour into a 9-inch round baking dish, swirling to coat the bottom.
Prepare the Custard: In a saucepan, combine the Heavy Cream, Granulated Sugar, and Orange Zest. Heat until just simmering. Remove from heat and let steep for 15 minutes to infuse the cream with orange flavor. Strain the cream through a fine-mesh sieve to remove the zest.
In a bowl, whisk together the Egg Yolks until pale and slightly thickened.
Temper the egg yolks by slowly drizzling in about 1/2 cup of the hot cream mixture while whisking constantly. Then, pour the tempered egg mixture back into the saucepan with the remaining cream.
Cook over low heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of a spoon and leaves a clear trail when a finger is drawn across it (about 10-12 minutes). Do not boil.
Remove from heat and stir in the Grand Marnier, Vanilla Bean Paste, and Fleur de Sel.
Pour the custard over the warm caramel in the baking dish.
Place the baking dish in a larger baking pan and fill the outer pan with hot water to create a water bath. Bake in a preheated oven at 300°F (150°C) for 60-70 minutes, or until the custard is set but still slightly wobbly in the center.
Let cool completely, then refrigerate for at least 24 hours, or preferably 48 hours.
To serve, invert the dish onto a serving plate. The caramel will flow over the custard.
Ingredients
6
1 cup200 gGranulated Sugar
1/4 cup60 mLWater
2 tbsp30 mLUnsalted Butter-European Style
1/4 tsp1.25 mLFleur de Sel
2 cups480 mLHeavy Cream
1/3 cup67 gGranulated Sugar
6N/AEgg Yolks
3 tbsp45 mLGrand Marnier 100 Year Anniversary
1 tbsp15 mLOrange Zest-finely grated
1 tsp5 mLVanilla Bean Paste
1/4 tsp1.25 mLFleur de Sel
Equipment
9-inch round baking dish
Heavy-bottomed copper saucepan
Whisk
Silicone spatula
Mixing bowl
Fine-mesh sieve
Baking pan (larger than the baking dish)
Oven
Instructions
Prepare the Caramel: In a heavy-bottomed copper saucepan, combine the Granulated Sugar and Water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Whisk in the Unsalted Butter and Fleur de Sel until melted and smooth. Immediately pour into a 9-inch round baking dish, swirling to coat the bottom.
Prepare the Custard: In a saucepan, combine the Heavy Cream, Granulated Sugar, and Orange Zest. Heat until just simmering. Remove from heat and let steep for 15 minutes to infuse the cream with orange flavor. Strain the cream through a fine-mesh sieve to remove the zest.
In a bowl, whisk together the Egg Yolks until pale and slightly thickened.
Temper the egg yolks by slowly drizzling in about 1/2 cup of the hot cream mixture while whisking constantly. Then, pour the tempered egg mixture back into the saucepan with the remaining cream.
Cook over low heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of a spoon and leaves a clear trail when a finger is drawn across it (about 10-12 minutes). Do not boil.
Remove from heat and stir in the Grand Marnier, Vanilla Bean Paste, and Fleur de Sel.
Pour the custard over the warm caramel in the baking dish.
Place the baking dish in a larger baking pan and fill the outer pan with hot water to create a water bath. Bake in a preheated oven at 300°F (150°C) for 60-70 minutes, or until the custard is set but still slightly wobbly in the center.
Let cool completely, then refrigerate for at least 24 hours, or preferably 48 hours.
To serve, invert the dish onto a serving plate. The caramel will flow over the custard.
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