Grand Marnier Crème Caramel
- For the Caramel
- 1 Cup Sugar
- ½ Cup Water
- For the Cream
- ½ Cup Sugar
- 2 Cups Heavy Cream
- 2 Cups Evaporated milk (I use carnation 2% and then top up with any milk I have on hand)
- 1 tsp Vanilla extract
- 1 The peel of one whole orange
- 1 tblsp Grand Marnier (optional – I didn’t use this)
- 5 Egg yolks
Butter 8 six-ounce ramekins (or small glass dessert dishes that can go into the oven)
Place water and sugar in a glass mixing bowl; microwave on high until dark brown and bubbly. This takes about 12 minutes, but watch it carefully because it goes from brown to burned in seconds.
Immediately pour the caramel into the cups, dividing evenly.
Preheat oven to 325.
Blend all remaining ingredients except egg yolks in a saucepan.
Cook until just warmed. Remove from heat. Cool slightly and strain to remove orange peel.
Whisk in egg yolks.
Pour mixture into ramekins on top of caramel.
Place ramekins in a large baking pan and fill pan halfway with warm water.
Bake 1 hour and 15 minutes (or longer if necessary). A knife inserted in custard should come out clean.
Remove ramekins from oven and chill several hours. These will keep in the refrigerator for several days. To serve, run knife around edge of dish, invert onto individual serving plates.