Creme Brulee In Muffin Pan

• 1 cup (240ml) heavy cream
• 2/3 cup (160ml) milk
• 4 egg yolks
• 2 Tablespoons Brown sugar, plus 1 Tablespoon for caramelizing
• 2 drops vanilla extract
• 1 teaspoon Grand Marnier (optional)

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a glass cup (or heat-resistant bowl), add heavy cream, milk, and brown sugar. Put the bowl into microwave, and heat for 1'30"min (500w). Remove the bowl from the microwave, and stir a little to dissolve the sugar.
3. Add egg yolks, vanilla extract, and Grand Marnier. Stir well using a whisk.
4. Sieve the egg mixture using tea strainer, and pour into a muffin pan*. Fill each cup with the egg mixture to just below the top. Cover with aluminum foil to avoid drying out.
5. Place the muffin pan in a roasting pan half-filled with hot water. Bake it for 30-35min.
6. After cooling the pudding to room temperature, remove the foil. Sprinkle brown sugar on top. Brown the surface using torch burner**.
7. Serve chilled or flozen !!
8. Additional Notes:rn*Of course, you can use 6 small ramekins instead.rn**A torch burner works best but, if you don't have one, broil in the oven.

heavy cream, milk, egg yolks, brown sugar, vanilla, grand marnier

Taken from food52.com/recipes/24183-creme-brulee-in-muffin-pan (may not work)