Title: Creme Brulee a L'orange - Glorious Liqueurs
Categories: Makebooze
Yield: 6 Servings

3	c	Heavy cream
1		Navel orange, stripped zest
		Of
1/4	c	Sugar
6		Egg yolks
1	tb	Grand Marnier, Triple Sec or
		Other orange liqueur
1	ts	Vanilla
1/2	c	Light brown sugar, firmly
		Packed

Preheat oven to 325F.

Cook cream and zest in a double boiler over hot water until scalded (a thin skin forms). Add sugar and stir until dissolved.

Stir egg yolks to break them up. Slowly stir hot cream in. Stir in Grand Marnier and vanilla. Strain into a baking dish so that it measures about 1 1/2 inches deep. Place dish in roaster and add hot water to roaster to measure halfway up the side of the casserole.

Bake 20 to 30 minutes or until a knife inserted in the center comes out clean.

Do not overbake. Cool on wire rack to room temperature; cover and chill at least 8 hours.

Prepare caramelized sugar topping no more than 6 hours before serving or it will soften.

Preheat the broiler.

Sift brown sugar in an even layer over the chilled custard so it is a scant 1/4" thick.

Broil, 8" from heat, 2 to 3 minutes, until sugar melts. Cool to room temperature; then chill 1 to 6 hours. Crack the caramel at the table to serve.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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