Chocolate And Grand Marnier Creme Brulée - cooking recipe

Ingredients

5 egg yolks
1 cup icing sugar
2 cups whipping cream
3 -4 ounces semisweet chocolate
1 -2 tablespoon Grand Marnier
1 teaspoon vanilla extract
4 tablespoons icing sugar (for topping)

Preparation

Preheat the Oven to 325\u00b0F.
Whisk together egg yolks and 1 cup icing sugar until the mixture thickens and is a pale yellow.
Simmer the cream over low heat, melting the chocolate in it.
Add vanilla extract and Grand Marnier to cream and remove from heat.
Slowly add the cream to the egg mixture, whisking continually to prevent curdling.
Divide mixture between four ramekins.
Place ramekins in a cake pan and fill with water about halfway up the outside of the ramekins. Bake until edges begin to set, about 40 minutes.
Cool at room temperature, and then refridgerate for at least two hours.
Before serving, turn on the broiler and allow it to heat up.
Sprinkle the remaining 4 tablespoons of icing sugar over the tops of the creme brulees covering them evenly.
Broil until the sugar caremelizes, be careful not to let it burn. It should be cool under the carmelized sugar (the ramekin won't be though!).