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1
Prepare the zest: Using a sharp paring knife or vegetable peeler, remove the zest from the orange in long wide strips, avoiding as much of the white pith as possible.
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2
Store the peeled oranges in a plastic bag and refrigerate.
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3
Cut the zest into fine, needle-thin julienne.
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4
In a medium-heavy saucepan, combine the sugar and grenadine and 1/2 cup cold water and bring to a boil over medium heat.
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5
Boil for 5 minutes.
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6
Stir in the orange julienne and simmer for 5 minutes, stirring occasionally with a wooden spoon.
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7
Transfer the zest and syrup to a bowl and cool, then cover and refrigerate until ready to use.
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8
Prepare the oranges: With a sharp knife, carefully cut away the pith and membranes from the oranges exteriors.
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9
Using a paring knife, carefully cut out the sections from the inner membranes.
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10
Arrange the sections on a shallow plate, cover, and refrigerate until ready to use.
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11
Prepare the custard: In a small saucepan, heat the cream just until it begins to steam.
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12
Remove from the heat.
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13
In a medium heatproof bowl (stainless steel works well), whisk the egg yolks with the sugar until thick and lemon colored.
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14
Fit the bowl on top of a medium saucepan of simmering water.
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15
Whisk vigorously, gradually adding the Grand Marnier.
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16
As the mixture begins to thicken, slowly whisk in the hot cream.
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17
When it is thick enough to coat the whisk, about 2 minutes, remove the mixture from the heat and pour into another bowl.
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18
Divide the orange sections among four (about 1 cup) shallow heatproof bowls or ceramic creme brulee dishes.
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19
Pour the custard around the orange sections, not on top.
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20
One by one, place each plate under a hot broiler for 15 seconds, or long enough for the custard to glaze.
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21
Remove some of the grenadine zest from the syrup and sprinkle on top of each serving.
