Log in

Mon, Nov. 27th, 2006, 02:53 am

How much Grand Marnier should I be able to add to a creme brulee recipe without keeping it from setting? Most of the recipes I see seem to indicate 1/4 cup for a recipe with a quart of heavy creme, but I'd like to go with a bit more. Also, I recently changed my standard creme brulee recipe from 8 egg yolks to six because I thought it was too thick; am I right in thinking I should increase the egg again to offset the extra liquid?