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Preheat oven to 340 farenhiet
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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.
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1) scald the milk with the orange zest in a large pot, once steam rises from the cream, set aside to cool slightly.
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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.
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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.
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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)
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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.
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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.
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be mindful that overcooking will become apparent when excesive color or bubbles form on the top of the brule.
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7) once cooked and set, remove from hot water bath and let stand for half an hour to cool slightly before refrigerating.
