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.
2.
Remove
and refrigerate.
3.
For
service: sprinkle 1 tsp. sugar over each crème brulee.
Glaze in top broiler or with small torch.
4.
Top
each crème brulee with sweetened whipped cream. Garnish
with almonds and mint sprigs.
