As if I haven't had enough desserts over the past few weeks, I decided to make crème brûlée.
I have to admit it is a bit of a process, not difficult by any means, but it takes time. Simmering the cream and sugar, using real vanilla (scraping the seeds from a vanilla pod), blending the cream with the egg yolks and than adding 'la pièce de résistance' - GRAND MARNIER
Then adding the orange zest equals heaven.
Here is a photo (taken by Robert) and the look of it is very visually interesting also - the back vanilla seeds with the orange peel mixed in the cream color and then the brownish caramelized sugar topping.