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INSTRUCTIONS
Preheat oven to 150°C.
Place the L’Étoile Collection Mini Round Cocotte in a deep baking dish.
Gently heat cream with orange zest and salt until just simmering. Remove from heat. Whisk egg yolks, vanilla and sugar until pale and slightly thickened.
Slowly pour warm cream into the yolks, whisking constantly. Stir in Grand Marnier and optional orange zest. Strain mixture through a fine sieve, then divide into mini cocottes. Spoon out the foam if there is any.
Bake in bain-marie – pour tepid water into the tray halfway up the cocottes. Bake 40–45 minutes until edges are set but centres still wobble slightly.
Cool, then refrigerate at least 4 hours or overnight.
To serve: Sprinkle sugar evenly on top and caramelise with a blow torch until golden and crisp.
