Creme Brulee (my version)

My tween has been asking me for weeks to make Creme Brulee. I wonder if this homegirl is turning into a foodie. How many twelve year olds ask repeatedly for their mom to make Creme Brulee. Don't most kids just want a McFlurrie? Finally, I remembered and honored her persistent request

Creme Brulee -

Heat 2 cups of heavy cream in a pot over medium low heat just until it starts to bubble. Make sure it does not come to a boil.

In a medium bowl, mix together 5 egg yolks and 1/3 cup white granulated sugar until smooth. Then add 1 teaspoon pure vanilla extract and 1 tablespoon Grand Marinier and blend.

Once the creme begins to bubble, slowly pour into the bowl with the egg mixture.

Spoon mixture into ungreased ramekins (should be enough for 4, but mine made 5) and place filled ramekins into a 9x13 baking pan. Fill baking pan halfway up the side of the ramekins with hot tap water and place pan in a pre-heated 325 degree oven for 40 to 50 minutes or until custard is set.

Remove pan from oven and remove ramekins from pan and let cool for 30 minutes. Then place ramekins in the refrigerator, covered for at least 1 to 2 hours to chill.

When ready to serve, let the ramekins sit out for about 15 minutes and then spoon a thin even layer of white granulated sugar over the top of the custard. Flame the sugar with a kitchen torch (or place under the oven broiler) until sugar caramelizes and serve.

Creme Brulee...keeping tweens and their moms close!