Prepare the Caramel: In a heavy-bottomed 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 until melted and smooth. 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 1/3 cup Granulated Sugar until just simmering. Remove from heat.
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 8-10 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 325°F (160°C) for 50-55 minutes, or until the custard is set but still slightly wobbly in the center.
Let cool completely, then refrigerate for at least 6 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
1 tbsp15 mLUnsalted Butter
2 cups480 mLHeavy Cream
1/3 cup67 gGranulated Sugar
5N/AEgg Yolks
2 tbsp30 mLGrand Marnier
1 tsp5 mLVanilla Bean Paste
1/4 tsp1.25 mLFleur de Sel
Equipment
9-inch round baking dish
Heavy-bottomed saucepan
Whisk
Silicone spatula
Mixing bowl
Baking pan (larger than the baking dish)
Oven
Instructions
Prepare the Caramel: In a heavy-bottomed 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 until melted and smooth. 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 1/3 cup Granulated Sugar until just simmering. Remove from heat.
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 8-10 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 325°F (160°C) for 50-55 minutes, or until the custard is set but still slightly wobbly in the center.
Let cool completely, then refrigerate for at least 6 hours, or preferably overnight.
To serve, invert the dish onto a serving plate. The caramel will flow over the custard.
Comments