Preheat oven to 100 C. Whisk 8 fresh egg yolks with a glass of powdered sugar and 2 teaspoons of liqueur «Grand Marnier» or «Cointreau». Add the egg yolks in a bowl with 120 ml of cold cream fat content of 33%, mix well, strain and pour the resulting mass of small round molds for baking. Put them on a baking tray filled with water: forms must dive into the water to about half. Send future desserts in the oven for 40-45 minutes. Then cool and place in the refrigerator to freeze — at 1-2 o’clock.
caramel crust is most easily done by using a gas burner or oven with top heat. To do this, abundantly sprinkle top of creme brulee sugar and melt it until a light brown color and allow to cool. Another way — to prepare a golden caramel out of the water, sugar and a small amount of butter and pour it finished dessert.