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["Caramel:", "Combine the water and sugar. (Chef Eric says ""just enough water to make it wet""). Melt the sugar/water on high heat. Have a glass of water and a silicone brush on hand. Dip your brush in the water and gently wipe the edge of the pan to prevent crystals. When it is the desired brown colour remove from stove and line ramekins with caramel. Remember, it darkens 2 shades after you take it from the heat so don't wait too long. Note from Jodi - DONT touch it!!! Liquid boiling sugar burns skin in an instant!!! Ouch.", "", "Pudding:", "Warm the milk, sugar and vanilla until just BEFORE boiling. Remove from heat for 2 minutes. Add Grand Marnier.", "", "In a bowl mix egg yolks and whole eggs USING A WOODEN SPOON. DO NOT MAKE THE MIXTURE FROTHY - Chef Eric explains that the little bubbles make the pudding heavy so bubbles are BAD. NO WHISKS ALLOWED.", "", "Add the milk a little bit at a time to temper the mixture. When all the milk is incorporated put the mixture through a fine mesh strainer then put into ramekins.", "", "Bake at 350 for about 45 minutes in bain de marie. IMPORTANT: HALF WAY THROUGH COOKING REDUCE THE OVEN TEMPERATURE TO 180. They are done when a tooth pick comes out clean.", "", "Can be made a day ahead and kept in the refrigerator."]
