Instructions: Beat together the eggs, sugar and vanilla in a bowl.

Heat milk with orange rind without allowing it to boil, pour slowly over the beaten eggs, stirring constantly.

Beat in the orange juice and Grand Marnier, strain the mixture into a well buttered souffle dish or individual buttered ramekins.

Place the dish or ramekins in a baking dish and add enough hot water to come up two-thirds of the outside of the mould. Place dish in oven at 190C/35F for about 50 minutes or until custard sets and top is golden brown.

Peel and slice oranges for garnish. Marinate in Grand Marnier.

Serve custards cold garnished with whipped cream and marinated orange slices.

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