Grand Marnier Crème Brûlée

serves 6

6 large egg yolks 7 Tbsp sugar

2 ¼ c. whipping cream 2 Tbsp Grand Marnier

2 tsp vanilla 3 Tbsp golden brown sugar

Preheat oven to 325ºF. Whisk yolks and 7 Tbsp 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 ¾ cup custard cups. Arrange cups in 13 x 9 x 2 inch metal pan. Pour enough hot water into pan to come halfway up sides of cups. Bake 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)

Preheat broiler. Place custards on baking sheet. Sprinkle ½ Tbsp brown sugar onto each. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. Chill until topping is hard and brittle, at least 1 hour and up to 6 hours.