Grand Marnier Creme Brule

Preheat oven to 340 farenhiet

for the brule's you will need a long roasting pan or hotel pan. Hotel pans are two inches deep usually and can handle the fourteen brule dishes for this recipe.

1) scald the milk with the orange zest in a large pot, once steam rises from the cream, set aside to cool slightly.

2)Seperate the eggs, reserving the egg whites for other projects. Mix the egg YOLKS with the sugar in a mixing bowl, adding sugar, Grand marnier, and vanilla.

3) strain the cream through a fine chinois (wire strainer)and add small ammounts of the hot cream to the egg/sugar mix. make sure to mix with a whisk continuesly, adding hot liquid in stages to the egg mix is key, adding it all right away will shock the egg, resulting in chunks.

4) once cream and egg mix has been incorporated, add nutmeg, stain one more time to ensure no lumps, then useing a spoon, skim off the foam from mixing. portion using a ladel into the creme brule pots (or bowls)

5) once all brule pots have been filled 9/10ths of the way full, fill the baking dish with water up to about an inch and a half the way up the side. This prevents overcooking the egg as the water evening distributes the heat during the cooking process.

6)bake for thirty five to fifty minutes, checking every ten. Once properlly cooked you can test by giving the brule a jiggle with your finger or utensil, it should look like setting jello, with a elastic rebound when bumped.

be mindful that overcooking will become apparent when excesive color or bubbles form on the top of the brule.

7) once cooked and set, remove from hot water bath and let stand for half an hour to cool slightly before refrigerating.