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Grand Marnier Pots de Creme


  • 9 egg yolks
  • 1/2 cup superfine sugar
  • 3 cups heavy cream
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons Grand Marnier
  • 4 tablespoons freshly-grated orange rind
  • 1 tablespoon Grand Marnier

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  1. Heat oven to 325 degrees F.
  2. Place in the oven a baking pan with 1 inch of water in it to heat. In a separate bowl. Beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla extract and the 6 tablespoons Grand Marnier; mix well. Pour mixture into pot de creme cups and place in the baking pan of water in the oven.
  3. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.
  4. Remove from the oven and pan of water and cool completely.
  5. Chill in the refrigerator for at least 2 hours.
  6. At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and "ice" the tops of the custards with the mixture.