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preheat oven to 300 degrees. in the bowl of an
electric mixer fitted with the paddle attachment,
mix the egg, egg yolks, and 1/2 cup of the sugar
together on low speed until just combined.
meanwhile , scald the cream in a small saucepan
until it's very hot to the touch but not boiled.
with the mixer on low speed, slowly add the cream
to the eggs. add the vanilla and Grand Marnier and
pour into 6-8 oz ramekins until almost full
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place the ramekins in a baking pan and carefully
pour boiling water into the pan to come halfway up
the sides of the ramekins. bake for 35-40 mins,
until the custards are set when gently shaken.
remove the custards from the water bath, cool to
room temp. and refrigerate until firm.
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