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 15m
👥6
🔥350 cal
Medium
🍽️Holiday
A classic French dessert featuring a caramelized sugar base, a light orange-infused custard, and a Grand Marnier finish. This version uses readily available ingredients and straightforward techniques.
A classic French dessert featuring a caramelized sugar base, a light orange-infused custard, and a Grand Marnier finish. This version uses readily available ingredients and straightforward techniques.
Prepare the Caramel: In a heavy-bottomed saucepan, combine the Caramel ingredients. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Immediately pour into a 9-inch round baking dish, swirling to coat the bottom.
Prepare the Custard: In a saucepan, heat the Heavy Cream and 1/4 cup Granulated Sugar until just simmering. Remove from heat.
In a bowl, whisk together the Egg Yolks and remaining 1/4 cup Granulated Sugar 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, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Remove from heat and stir in the Grand Marnier, Vanilla Extract, and Salt.
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 325°F (160°C) for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
Let cool completely, then refrigerate for at least 4 hours, or preferably overnight.
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 cups480 mLHeavy Cream
1/2 cup100 gGranulated Sugar
4N/AEgg Yolks
1 tbsp15 mLGrand Marnier
1 tsp5 mLVanilla Extract
1/4 tsp1.25 mLSalt
Equipment
9-inch round baking dish
Heavy-bottomed saucepan
Whisk
Mixing bowl
Baking pan (larger than the baking dish)
Oven
Instructions
Prepare the Caramel: In a heavy-bottomed saucepan, combine the Caramel ingredients. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Immediately pour into a 9-inch round baking dish, swirling to coat the bottom.
Prepare the Custard: In a saucepan, heat the Heavy Cream and 1/4 cup Granulated Sugar until just simmering. Remove from heat.
In a bowl, whisk together the Egg Yolks and remaining 1/4 cup Granulated Sugar 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, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Remove from heat and stir in the Grand Marnier, Vanilla Extract, and Salt.
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 325°F (160°C) for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
Let cool completely, then refrigerate for at least 4 hours, or preferably overnight.
To serve, invert the dish onto a serving plate. The caramel will flow over the custard.
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