Recipe By : The Old Stone Inn Waynesville, North Carolina
Serving Size : 8 Preparation Time :0:00
Categories : Cremes
Amount Measure Ingredient -- Preparation Method
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FOR THE CARAMEL
1 cup sugar
1/2 cup water
FOR THE CREAM
1/2 cup sugar
2 cups heavy cream
2 cups evaporated milk
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
the peel of one whole orange
5 egg yolks
Butter 8 six-ounce ramekins. Place water and sugar in a glass mixing bowl;
microwave on high until dark brown and bubbly. This takes about 12 minutes,
but watch it carefully because it goes from brown to burned in seconds.
Immediately pour the caramel into the cups, dividing evenly.
Preheat oven to 325o. Blend all ingredients except egg yolks in a saucepan.
Cook until just warmed. Remove from heat. Cool slightly and strain to
remove orange peel. Whisk in egg yolks. Pour mixture into ramekins on top of
caramel. Place ramekins in a large baking pan and fill pan halfway with warm
water. Bake 1 hour and 15 minutes. Remove ramekins from oven and chill
several hours. These will keep in the refrigerator for several days. To
serve, invert onto individual serving plates.
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NOTES : We like to serve fresh raspberries or strawberries that have been
marinated in Grand Marnier with this dessert. The tartness of the berries
really sets off the flavor of the caramel.
