2 cups sugar, divided

6 egg yolks, beaten

1 pint heavy whipping cream

2 tbsp. pure vanilla extract

2 tbsp. Grand Marnier 

1. To make caramel, stir 1 cup sugar constantly in small saucepan over high heat until it turns into golden liquid.

2. Remove from heat and quickly pour into 6 heatproof custard cups, coating bottom and sides evenly. Place cups in ovenproof pan and fill pan with cold water to halfway up cups´ side. 

3. To make custard, preheat oven to 350°F.

4. In bowl, whip together 1 cup sugar and egg yolks until mixture is thick and fluffy. Stir in whipping cream, vanilla extract, and Grand Marnier.

5. Pour mixture into caramel-coated cups and bake in oven, center rack, 50 to 55 minutes. (Custard may be cooked even if center is not completely gelled.) Cool to room temperature, then chill.

6. Serve in cups, or run knife around cups´ inside surface to separate custard and invert onto plates. Makes 6 servings 

Recipe courtesy of Latina Magazine.

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