Cr�me Br�l�e

1/2 cup granulated sugar
2 1/4 cups whipping cream
1 Tbls. orange zest
6 egg yolks - slightly beaten
1 vanilla bean
1 shot Grand Marnier�
8 Tbls. granulated sugar

Heat sugar, cream, and orange zest over medium heat in a heavy saucepan until cream is hot to the touch and sugar is dissolved. Remove from heat.

Pour hot cream mixture into egg yolks, a little at a time, stirring constantly, until all cream is incorporated.

Split the vanilla bean open lengthwise and scrape out all the small black seeds. Stir seeds into the yolk mixture.

Stir Grand Marnier� into mixture.

Pour mixture into (8) 4 oz. ramekins and place in a baking pan which is at least 2" deep.

Add enough water to baking pan to reach half way up the side of the containers.

Bake in 250 degree oven for about 1 hour. A knife inserted in the center should come out clean.

Remove ramekins from baking dish and chill for 4-6 hours.

Before serving, sprinkle 1 Tbls. sugar on top of each ramekin and melt either under the broiler or with a handheld torch.

NOTES : Garnish with berries and mint before serving.

Serves: 8