Créme Brulée à l'Orange

contributed by Walker

The Recipe

• 6 large egg yolk
s
• 1/2c + 6t suga
r
• 1 1/3 c whipping c
ream
• 2/3c whole mil
k
• 2 1/2t grated orange pee
l
• 1 1/2T grand marnier or other orange liqueur

Preheat oven to 325F. Lightly butter six 3/4-cup souffle dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture.
Stir in Grand Marnier.

Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.

Preheat boiler. Arrange soufle dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watchintg closely to avoid burning, about 2 minutes. Refrigerate 1 hour (not necessarily needed) Can be made 6 hours ahead; keep refrigerated

If you have one of those little butane kitchen torch thingies, it's much faster than doing the broiler trick... I didn't have the orange peel when did this, and nothing better than triple sec for the liqueur, but it turned out just fine!

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