- Finely grate the orange zest and let it macerate in the Grand Marnier liqueur for an hour.
- Bring the milk and cream to a boil. Add the vanilla bean, the macerated orange zest and the sugar and let infuse for an hour. Strain to remove the vanilla bean and the orange zest.
- Add the egg yolks, mixing gently so that the mixture does not froth. Pour into ramekins and cook in the oven at 230°F in a bain-marie for approximately 50 minutes. (If using a convection or forced convection oven, cook at 175°F without the bain-marie (more difficult) for approximately 30 minutes.) The crème brûlée is coked when it is set in the middle and “trembles” when the ramekin is tapped.
- Take the crèmes brûlées out of the oven and allow to cool, then place them in the refrigerator. Just before serving, sprinkle with a thin layer of brown sugar and caramelize with a blow torch or under the broiler (more difficult).
- If the custard cooks too quickly it will be slightly granular, not creamy as it should be.
- If a little moisture has formed on the surface of the crème brûlée when it is taken out of the refrigerator, soak it up with paper towels before sprinkling with brown sugar.
- Serve the crèmes brûlée with a glass of Grand Marnier® Louis Alexandre liqueur.