9 egg yolks
1/2 c. superfine sugar
3 c. heavy cream
1/4 tsp. vanilla extract
6 tbsp. Grand Marnier
4 tbsp. freshly grated orange rind
1 tbsp. Grand Marnier

Preheat oven to 325 degrees. Place in the oven and baking pan with 1 inch of water in it to heat. In a separate bowl, beat the egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla and 6 tablespoons Grand Marnier, mix well. Pour mixture into POT DE CREME cups and place in the baking pan of water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean. Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours. At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and "ice" the tops of the custards with the mixture. Yum, yum, yum...