Caramel Custard

The smooth silky texture and the lovely caramel topping makes this a wonder in itself. The world loves it and so do I .
I discovered this is one of the easiest desserts to make - it's just that the caramel making process which needs some extra attention.

Ingredients:

• 1/2 cup sugar for caramel
• 1 full egg
• 3 egg yolks
• 1/2 cup fresh cream
• 1/2 cup whole milk
• 1/2 teaspoon fresh orange zest ( orange peel grated with a fine grater)
• 1/2 teaspoon Grand Marnier ( Orange Liqueur)
• Pinch of salt
• 1 tablespoon vanilla essence 
• 1/4 cup sugar     

Method:

• Grease the insides of four custard moulds with oil.
• In a large heavy bottom saucepan, cook and stir 1/2 cup sugar over low heat until sugar is melted and golden. Do not overcook the sugar else it will turn bitter. Pour into custard cups, tilting to coat bottom of cup; let stand for 10 minutes. Caramel sugar is very hot so deal with it carefully.
• In a large bowl, beat the eggs, milk, cream, vanilla essence, grand marnier, orange zest and remaining sugar until combined but not foamy. Pour over caramelized sugar.
• Place the moulds in a large baking pan. Pour boiling water in the pan to a depth of 2 inches. Pre heat oven to 325°F (162°C) and bake for 40-45 minutes until a knife inserted near center comes out clean. Remove from pan to cool on wire racks.  
• To unmould, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.