I fell in love with this special “custard” the first time I crunched through the toasted sugar topping. The addition of Grand Marnier just raises the bar for those extra special dinners! – Enjoy… Bon Appitite…
Always assembly your utensils…
6 large eggs; 7 Tbs sugar; 2 1/2 cups whipping cream; 2 Tbs Grand Marnier (or other orange liqueur) 2 tsp vanilla extract 3 Tbs (packed) golden brown sugar.
Preheat oven to 325°F.
Whisk yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes.
Bring cream to
simmer in heavy small saucepan. Gradually whisk hot cream into yolk mixture.
Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups.
Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups.
Bake custards until gently set in center,
about 25 minutes. Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
When removing from oven, I
use my turkey baster to draw the water from the dish so that I can use my pot holder to pull the dishes from the pan to cool.
Sprinkle sugar to cover the surfase of each cup. Heat the broiler to brown. It is fast easy and you’ll get just the right amount of glassy brittle effect. (If using a kitchen torch, use white granulated sugar instead of brown sugar. The brown sugar can easily burn before melting into that fine curst you want.)