Orange Creme Brulee

Instructions

1. Preheat oven to 325F.
2. Lightly butter six 3/4 cup ramekins or custard cups or in our case 16 deep ceramic spoons.
3. Beat egg yolks and 1/2 cup sugar in medium bowl to blend.
4. Bring cream, milk and orange peel to simmer in a medium saucepan over medium-high heat.
5. Gradually whisk hot cream mixture into yolk mixture. Stir in Cointreau.
6. Divide the custard among the dishes or spoons.
7. Set in a large baking pan.
8. Add enough hot water to the pan so that it comes halfway up the sides of the dish or spoon.
9. Bake custard until just set in the center, 25 min. for the spoons and 40 min. for the ramekins.
10. Remove from the water. Cool and refrigerate until cold or overnight.
11. Preheat broiler or have ready a kitchen blow torch.
12. Arrange the dishes on a baking sheet if broiling and sprinkle each with 1 tsp. of sugar or less for each spoon.
13. Broil until the sugar browns or alternatively use the torch to brown the sugar.
14. Watch them closely so as not to burn them. Refrigerate for at least 1 hour or up to 6 hours.
15. Garnish with orange rind and serve.