Crème Renversée au Grand Marnier

• ¾ pint single cream
• 3 tablespoons grand marnier or other liqueur
• 4

Scald cream with Grand Marnier and let it cool slightly. Beat whole eggs and egg yolks with sugar until light and lemon-coloured. Add cream, stirring constantly until the mixture is well blended together. Strain through a fine sieve into a buttered baking dish. Set the dish in a pan of hot water; cover and bake in the oven