7 large egg yolks
1 cup sugar
3 cups heavy cream
2 tablespoons orange liqueur (i.e Grand Marnier)
1 teaspoon vanilla extract
4 tablespoons packed brown sugar
2 quarts hot water
Preheat the oven to 350 degrees F (176 degrees Celsius).
In a medium bowl, whisk together the egg yolks and sugar until well blended and eggs start to lighten in color.
Place the cream into a medium saucepan set over medium-high and bring to a boil. Remove from the heat, and set aside for 10 minutes. Add the cream a little at a time into the egg mixture, stirring continually. Add the vanilla extract and orange liqueur.
Pour the egg and cream liquid mixture evenly into 6 ramekins. Place the ramekins in a large cake or roasting pan. Pour the hot water in the pan so that it comes halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, about 40 minutes. Remove the ramekins from the pan, and refrigerate for at least 2 hours.
Remove from the refrigerator and sprinkle the tops with the brown sugar (divided amongst the 6 ramekins). Sprinkle evenly on the top. Using a torch, or the broiler, melt the sugar to form a crispy top. (About 2 minutes in the broiler). Allow the creme brulee to sit for a few minutes before serving.