We celebrated National Grand Marnier Day back on July 14th. One of my favorite creme brulee recipes is a Grand Marnier creme brulee.
6 large egg yolks
7 tablespoons sugar
2 1/4 cups whipping cream
2 tablespoons Grand Marnier
2 teaspoons vanilla extract
Preheat oven to 325°F. Whisk yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes. Bring cream to simmer in heavy small saucepan. Gradually whisk hot cream into yolk mixture. Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups. Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until gently set in center, about 25 minutes. Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Preheat broiler if you have no brulee torch. Place custards on baking sheet. Sprinkle 1/2 tablespoon super fine sugar (or enough to cover the entire surface) onto each. Use a torch or broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes.