9 egg yolks
1/2 cup superfine sugar
3 cups heavy cream
1/4 teaspoon vanilla extract
6 tablespoons Grand Marnier
4 tablespoons freshly-grated orange rind
1 tablespoon Grand Marnier
Heat 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 creme 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.
