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The Old Stone Inn
Waynesville, North Carolina
Grand Marnier Creme Caramel
Butter eight 6-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 you must watch it carefully because it can turn from golden brown to burned in seconds. Immediately pour the caramel into the cups, dividing evenly.
Preheat oven to 325 degrees. 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.
Creme caramel needs to be cooked in a water bath. Make one by filling a large baking pan halfway with warm water. Place ramekins in pan and bake 1 hour 15 minutes. Remove ramekins from oven and chill for several hours. These will keep in the refrigerator for several days. To serve, invert onto individual serving plates.
Note: 4-ounce ramekins serve 12 and should be baked just 45 minutes.
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