- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 C sugar, plus 1 T for each serving
- 3 C heavy cream
- 1 tsp. pure vanilla extract
- 1 T orange liqueur (such as Grand Marnier)
- 1 vanilla bean, cut in half and scraped
- Optional: Whipped cream, sprig of mint, and strawberry for garnish
Preheat the oven to 300 degrees. Place the egg, egg yolks, and 1/2 C of sugar in a mixer bowl. Mix together on low speed with the mixer until combined. Meanwhile, scald the cream in a small saucepan until it’s very hot, but not boiling. With the mixer on low, slowly add the cream to the eggs, tempering it. Keep blending on low and add the vanilla extract, the scrapings of the vanilla bean, and orange liqueur and then pour into 6 ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath and cool to room temperature. Refrigerate until firm.
Before serving, bread 1 tablespoon of sugar evenly on the top of each ramekin and spread evenly with the back of a spoon or your fingers. Heat with a kitchen blowtorch until sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Optional: Top with a dollop of whipped cream, sprig of mint, and a sliced strawberry.