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Ingredients

1 qt. Heavy cream

1/2 tsp. Vanilla

10 Egg yolks

9 oz. Sugar

2 oz. Grand Marnier

1/2 tsp. Orange zest

Sugar Crust

2 T.Sugar

For Service

1/3 cup Almonds, sliced, toasted

1 cup Sweetened whipped cream

6 Mint sprigs

Chocolate hearts to garnish

Method
Melt chocolate according to directions. Using a small pastry bag with a very fine tip, pipe chocolate hearts onto parchment paper. Allow to set and reserve. Combine cream and vanilla in a saucepan, heat to boiling. Remove from heat and let cool for 15 minutes.

Place egg yolks, sugar, Grand Marnier and orange zest in mixing bowl, mix using wire whisk. Slowly incorporate egg yolk mixture into cooled cream.

Pour mixture into brulee dishes or ramekins. Create a "bain marie" by placing filled brulee dishes in a deep baking pan and adding 1 inch of water to the same pan. Bake in preheated oven at 325 degrees F for 1 hour. Remove and refrigerate.

For service: sprinkle 1 tsp. sugar over each creme brulee. Glaze in top broiler or with small torch. Top each creme brulee with sweetened whipped cream. Garnish with almonds, chocolate hearts and mint sprigs.

Makes 6 Servings

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