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Preheat the Oven to 325ºF.
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Whisk together egg yolks and 1 cup icing sugar until the mixture thickens and is a pale yellow.
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Simmer the cream over low heat, melting the chocolate in it.
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Add vanilla extract and Grand Marnier to cream and remove from heat.
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Slowly add the cream to the egg mixture, whisking continually to prevent curdling.
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Divide mixture between four ramekins.
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Place ramekins in a cake pan and fill with water about halfway up the outside of the ramekins. Bake until edges begin to set, about 40 minutes.
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Cool at room temperature, and then refridgerate for at least two hours.
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Before serving, turn on the broiler and allow it to heat up.
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Sprinkle the remaining 4 tablespoons of icing sugar over the tops of the creme brulées covering them evenly.
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Broil until the sugar caremelizes, be careful not to let it burn. It should be cool under the carmelized sugar (the ramekin won't be though!).