• 2 untreated clementines
  • 4 egg yolks
  • 35 g sugar
  • 1 vanilla bean
  • 25 cl whole liquid cream
  • 10 cl whole milk
  • 2 tablespoons Grand Marnier®
  • 3 tablespoons brown sugar
  • 2 tablespoons toasted sliced almonds


  1. In a salad bowl, whisk eggs and sugar.
  2. Wash, dry and zest clementines completely, then squeeze out the juice.
  3. Pour juice and clementine zests in a saucepan with vanilla seeds and beans. Bring to a boil and let steep for 20 minutes out of fire.
  4. Add cream, milk and Grand Marnier® to the eggs. Mix well. Filter and add clementine juice. Mix again.
  5. Divide in crème brûlée ramekins and bake for 60 minutes at 100°C.
  6. Let cool at room temperature and refrigerate 2 hours.
  7. Sprinkle brown sugar and sliced almonds. Caramelize using a culinary torch or the oven grill.
  8. Serve right away.