4 egg yolks
1/4 cup sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon Grand Marnier
1 teaspoon orange zest
4 tablespoons Turbinado sugar
Preheat oven to 300 degrees. Have a pot of boiling water ready. In a saucepan over medium heat, combine cream and 1/4 cup sugar; cook, stirring until steam rises – about 4-5 minutes. In a bowl, beat yolks, vanilla, Grand Marnier and orange zest until blended. Gradually pour hot cream into yolks, stirring constantly so the mixture is smooth. Divide mixture into four 7-oz. ramekins. Line a 3” deep baking pan with a kitchen towel, place ramekins in pan and add boiling water to fill pan halfway up sides of ramekins; cover loosely with foil. Bake until set – about 30-35 minutes. Cool to room temperature and refrigerate for at least 2 hours, until firm. Just before serving, sprinkle 1 tablespoon of Turbindao sugar evenly over the surface of each custard. With a kitchen torch, move flame continuously in small circles around surface until sugar melts and lightly browns. Allow custards to sit for a minute or two for the sugar to harden before serving.
