9 egg yolks
1/2 cup superfine sugar
3 cups heavy cream
1/4 teaspoon vanilla extract
6 tablespoons Grand Marnier
4 tablespoons freshly-grated orange rind
1 tablespoon Grand Marnier

Preheat oven to 325 degrees F.

Place in the oven a baking pan with 1 inch of water in it to heat. In a separate bowl. Beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla extract and the 6 tablespoons Grand Marnier; mix well. Pour mixture into pot de cr?e cups and place in the baking pan of water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.

Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours.

At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and "ice" the tops of the custards with the mixture.