Caramel Sauce With Grand Marnier Flan Style Recipe 385 Recipes

GRAND MARNIER FLAN

Steps:

• Preheat the oven to 320
• Create your "bain marie." Lay your dish towel into the bottom of your pan, and place your ramekins on top. Fill the pan with water about half-way up the ramekins. The towel will prevent them from sloshing around in the water. Set aside.
• Combine 3½ tbsp. of water and 1 cup of sugar in a saucepan to make your caramel. This process will take about 10 minutes. Heat over a medium flame and let it start to bubble. Resist every urge to stir it. (I have a hard time with this. I just want to stir it so much, but it doesn't help).
• After about 6-7 minutes, the color of your caramel will appear to have a golden blonde color. This is when you want to add your Grand Marnier. Pour quickly, pick up the sauce pan and swirl the pan fast. You want it to steam off a bit. Swirl for about 15 seconds, and return the pan to the flame.
• Watch the color of the caramel closely. When it appears to be darkening to a deep cherry brown, quickly lift the pan and swirl again. The sugar will continue to cook in the pan even when it's not over the flame and burns quickly if it's left too long.
• Once your caramel is the color of a warm mahogany, pour it into your ramekins.
• Pour your whole milk and vanilla extract into your pot and heat to almost boiling. Stirring occasionally.
• Whisk 3 eggs into a measuring cup or bowl with 6 tbsp. of sugar. Pour the sugar/egg mixture through a mesh strainer to strain out any extra eggy bits, and return to your cup or bowl.
• Slowly (very slowly) pour your sugar/egg mixture into your milk while constantly stirring with your other hand - otherwise the eggs will simply become a scrambled egg mixture in the milk.
• To ensure your flan is extra smooth, strain the entire custard mixture through your mesh strainer and then pour into your ramekins evenly. Place on the bottom rack, and bake for 45 minutes to an hour.
• You'll know your flan is done when the edges become golden.
• Very carefully remove the pan and ramekins once done. Refrigerate for 24 hours before serving.

CARAMEL SAUCE WITH GRAND MARNIER, FLAN STYLE RECIPE - (3.8/5)

Steps:

• Equipment needed: Heavy skillet or a thick bottomed pan Whisk NOTE: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go - the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy skillet, and place over medium-high heat, spread the sugar evenly. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. The sugar should turn to a dark amber--about 2-3 minutes. Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier) and bourbon. It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature. The sauce will be a very thin consistency. This is perfect for serving with a panna cota. If you refrigerate this sauce, it will thicken and is perfect for flavoring a vanilla butter cream or looks very pretty drizzled over a piece of cheesecake, ice cream or frosted cupcakes.

CARAMEL SAUCE

Steps:

• Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

CARAMEL SAUCE

Steps:

• Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

EASY CARAMEL SAUCE

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CHEF JOHN'S CREME CARAMEL

Steps:

• Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
• Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
• Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
• Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
• Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
• Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
• Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
• Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
• Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
• To unmold, cover ramekin with a small plate, then invert. Chill before serving.

PANNA COTTA WITH GRAND MARNIER CARAMEL SAUCE & BRULEED FIGS RECIPE - (4.5/5)

Steps:

• Fill a large bowl with ice and water, and set aside. Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water, and let soften for 10 minutes. Place heavy cream and 1/2 cup sugar in a medium saucepan over medium heat. Bring to a simmer. Add gelatin mixture, and stir until gelatin and sugar are completely dissolved, 1 to 2 minutes. Transfer to 1-quart measuring cup. Place measuring cup in the ice bath, and whisk cream mixture until cool, 6 to 7 minutes. Add vanilla extract; add Grand Marnier, if desired. Pour mixture into six 6-ounce ramekins or glasses. Chill until set, about 1 hour and 50 minutes. For the caramel sauce (note: this sauce doesn't have heavy cream of butter, because this is more of a thin flan style caramel sauce: Note: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go - the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy skillet, and place over medium-high heat, spread the sugar evenly. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. The sugar should turn to a dark amber--about 2 to 3 minutes. Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier) and bourbon. It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature. Bruleed figs: Cut the figs in half lengthwise. Lay them skin-side down on a flameproof surface, such as a cookie sheet. Find a safe place to use your torch. Put a good mound of sugar on the cut surface of each fig, completely covering it. Use more than you think you would need because the blowtorch will blow some of it off. Turn on your torch and, working quickly, move back and forth over each fig turning the sugar into a melting dark brown syrup which will rapidly turn to "glass" when you remove the torch. You will want to experiment a bit to find the optimal distance to hold the flame. Remember that hot caramel will give you a nasty burn, so transfer them carefully to serving plates, and drizzle on some excellent balsamic vinegar. Assembly: To unmold panna cotta, dip ramekins in warm water. Run a paring knife around edges of panna cotta to break seal, and invert each ramekin onto a dessert plate. Dessert will slowly slide out. Garnish with figs and caramel. Serve. You can keep panna cotta, covered in plastic wrap, in the refrigerator for up to three days. It should be eaten quite cold; remove it from the refrigerator just before serving. At times of the year when figs are out of season, drizzle the custard with chocolate sauce, or top it with fresh berries.