1 1/2 c. milk
1 1/2 c. heavy cream
2 (2") strips orange peel, 1/2" wide
2 whole eggs
4 egg yolks
1/2 c. sugar
2 tbsp. Grand Marnier

Preheat oven to 350 degrees. Heat water in a teakettle. Combine milk, cream and orange peel in a saucepan, bring just to a boil and set aside to cool slightly. Combine the whole eggs, egg yolks, sugar and Grand Marnier in a large bowl and beat thoroughly with a whisk. Remove orange peel from milk. While still whisking eggs, gradually add the milk and cream mixture and continue beating until well mixed. Pour into 6 (6 oz.) custard cups, place cups in a baking pan and pour boiling water into pan to about halfway up on the cups. Place in oven and lay a piece of aluminum foil over cups. Bake for 35 to 40 minutes until custard is set and a knife inserted in center of custard comes out clean.