Ingredients
9 egg yolks
1/2 cup superfine sugar
3 cup heavy cream
1/4 tsp vanilla extract
6 Tbsp Grand Marnier
4 Tbsp freshly-grated orange rind
1 Tbsp Grand Marnier
Instructions
Preheat oven to 325 degrees F.
Place in the oven a baking pan with 1 inch of water in it to heat.
In a separate bowl, beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla extract and the 6 tablespoons Grand Marnier; mix well. Pour mixture into pot de créme (custard) cups and place in the baking pan of water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.
Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours.
At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and "ice" the tops of the custards with the mixture.
Credits
Recipe from: Author unknown
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