Chef Jason Tsoris, Quincy Grille on the River
7 eggs
1/2 cup half-and-half
1/2 cup whipping cream
1/2 cup Grand Marnier or other orange liqueur
3/4 cup granulated sugar (approximately)
1 vanilla bean, split
48 chocolate-covered espresso beans (optional)
In the large bowl of an electric mixer, lightly beat the eggs. Beat in the half-and-half, cream, liqueur, 1/2 cup of the sugar and the vanilla bean; continue beating for 3 minutes. Strain out the vanilla-bean husk and divide the mixture among 12 1/2-cup ramekins. If desired, add 4 espresso beans to each ramekin.
Place into a water bath and bake at 220 degrees for 2-1/2 hours or till set. Remove from the oven, leaving the ramekins in the water bath. Let cool to room temperature, then cover and chill, at least 2 hours.
With a paper towel, gently blot any moisture from the surface of the custards. Sift an even layer of sugar over each (about 1 teaspoonful, depending on the diameter of your ramekins). Caramelize with a blowtorch or under the broiler, according to the directions above. Return to the refrigerator until serving time; serve within 1 hour.
Makes 12 servings.