Chocolate Orange Crème Brulee
Preheat oven to 325 degrees. Put chocolate in a small metal bowl. Heat 1/2 cup of cream over moderate heat in a saucepan until it comes to a boil. Pour the cream over the chocolate and let stand until softened, then whisk together until smooth. In a separate bowl mix together egg yolks, whole egg, granulated sugar, then add the chocolate. In a saucepan heat remaining 1 1/4 cups of cream and milk until it comes to a boil. Add milk mixture to the egg mixture by slowly pouring or ladling it in while constantly whisking (be careful not to over whip and let it get frothy). Add Grand Marnier and zest. Skim off any froth. Divide custard among 1/2-cup flameproof ramekins and place them in a roasting pan. Add enough hot water to the pan to reach halfway up the outside of the ramekins. Bake custards in the middle of the oven until they are set but still tremble slightly, about 40 minutes. Remove ramekins from the pan of water and cool. Chill custards, covered loosely with plastic wrap, overnight in the fridge. To serve, remove the plastic wrap and evenly coat with the raw sugar. Using a blowtorch or a crème brulee torch, slowly and evenly melt sugar and then caramelize sugar; let cool for 2 minutes and serve. Be careful, as ramekins will hold the heat from the torch.
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