- 4 large eggs
- 2 large egg yolks
- 185g (6oz) caster sugar
- 1tsp vanilla extract
- 500ml (16fl oz) milk
- 250ml (8fl oz) cream
- 2tbsp Grand Marnier
- Grated rind of 1 orange
- Heat the oven to 150ºC (gas mark 2). Place a tea towel on the bottom of a baking dish large enough to hold six 150ml ramekins. Beat the eggs, egg yolks and sugar until thick, then stir in the vanilla, milk, cream and Grand Marnier.
- Strain the mixture and stir through the orange rind. Pour into the ramekins and place them in the baking dish. Pour boiling water into the dish until it comes halfway up the side of the ramekins.
- Carefully transfer to the oven and cook for 35-40 minutes, or until set. Serve at room temperature.
The custards can be made up to 24 hours ahead and kept chilled until ready to serve. They are delicious served with slices of orange.