Orange Creme Caramel

              Orange Creme  Caramel

Ingredients

         0.080 kg.      Sugar - Caster

         5.000 Each.  Egg - 55 gr.

         0.053 kg.      Orenge - Fresh

         5.000 ml.     Grand Marnier 50%

         0.005 lt.        Essence - Vanilla Imitation

         0.500 lt.        Milk - Full Cream

Method

1. Make caramel, pour into moulds and let set.

2. Bring milk, vanilla and zest to boil together.

3. Mix eggs and egg yolks and sugar together.

4. Add boiling cream to egg mix and then add
   the orange liqueur.

5. Press through fine sieve. Pour into moulds and put
   in bain-marie.

6. Bake at 165 c for 35-45 minutes, until set.