Grand Marnier Creme Brulee
In a bowl, whip the egg yolks and sugar until very pale. Heat the cream almost to boiling point. Slowly whisk the cream into the yolks, stirring constantly. Let cool 10 minutes and park in the fridge until completely cold. Pour the batter through a sieve to eliminate foam. Divide among the shells. Put hot water in the bottom of your roasting pan and bake at 325 degrees for 15 minutes.