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1
Preheat oven to 325F.
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2
Put chocolate in a small metal bowl.
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3
In a heavy saucepan heat 1/2 cup cream over moderately high heat until it just comes to a boil and pour over chocolate.
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4
Let chocolate stand until softened and whisk mixture until smooth.
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5
In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mixture.
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6
In pan heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil.
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7
Add milk mixture to egg mixture in a stream, whisking, and whisk in Grand Marnier and zest.
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8
Skim off any froth.
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9
Divide custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins.
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10
Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes.
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11
Remove ramekins from pan and cool custards.
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12
Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
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13
Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
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14
Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes.
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15
(Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.)
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16
Chill custards 20 minutes.
