📝 Preparation (very detailed):
1️⃣ 🔥 Prepare the oven and molds — Preheat the oven to 160°C (325°F) and place 4 molds in a water bath.
2️⃣ 🥛 Steep the milk — Heat the milk with the orange peel until it starts to boil. Remove from heat and let steep for 10 minutes to release the essential oils.
3️⃣ 🥣 Mix the eggs and sugar — Beat the eggs and yolks with the sugar until smooth.
4️⃣ 🥄 Add the liqueur and stir — Strain the milk to remove the curds and carefully pour it over the egg-sugar mixture. Add the Grand Marnier, stir and strain through a fine-mesh strainer.
5️⃣ 🫗 Bake in a water bath — Divide the mixture between the molds. Place them in a baking dish, pour hot water over them until it comes halfway up the sides of the molds, and bake for 25–30 minutes, or until set.
6️⃣ ❄️ Cool and serve — Let cool, then refrigerate for 3 hours. Serve with thin strips of orange peel or fresh orange wedges.
Recipe tip ⚡
⚡ For children or non-alcoholic versions, replace the Grand Marnier with orange extract or concentrated orange juice. Ingredient substitutions 🔄
🥃 Grand Marnier 🔄 Cointreau or 1 tablespoon orange juice
Cooking tip 🔥
🔥 Add the liqueur after heating the eggs to preserve the flavor without changing the consistency during cooking.
💡 Tips:
• Boil the milk with the grated peel, but strain it well to avoid the bitterness of the peel fibers.
• Serve very cold to intensify the citrus flavor.
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