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1
Using vegetable peeler, remove orange part of peel from orange in long strips.
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2
Cut peel lengthwise into 1/8-inch-wide strips.
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3
Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium-low heat until sugar dissolves.
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4
Bring to boil.
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5
Reduce heat and simmer 2 minutes.
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6
Add orange peel; simmer 15 minutes.
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7
Place remaining 1/4 cup sugar in small bowl.
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8
Using slotted spoon, remove peel from syrup and transfer to sugar.
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9
Toss to coat.
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10
Cool, tossing occasionally.
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11
Cover bowl and let stand at room temperature overnight.
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12
(Can be made 2 days ahead.
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13
Keep covered.)
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14
Preheat oven to 350F.
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15
Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan.
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16
Remove from heat.
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17
Add chocolate and stir until melted and smooth.
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18
Whisk yolks and sugar in medium bowl until pale yellow, about 2 minutes.
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19
Whisk egg mixture into chocolate mixture.
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20
Strain into 2-cup measuring cup.
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21
Divide mixture between two 8-ounce custard cups.
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22
Place cups in small baking dish.
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23
Add enough water to baking dish to come halfway up sides of cups.
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24
Cover dish tightly with foil.
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25
Bake until custard is set, about 40 minutes.
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26
Remove cups from water in dish.
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27
Place in refrigerator uncovered until cool.
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28
Cover with plastic wrap and refrigerate until cold, about 6 hours.
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29
(Can be made 2 days ahead.
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30
Keep refrigerated.)
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31
Top with whipped cream, garnish with candied orange peel, and serve.
