Chocolate Orange Creme Brulee

Directions

1. Preheat oven to 325 F.
2. Put chocolate in a small metal bowl. In a heavy saucepan heat 1/2 c. cream over moderately high heat till it just comes to a boil and pour over chocolate. Let chocolate stand till softened and whisk mix till smooth.
3. In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mix. In pan heat remaining 1 1/4 c. cream and lowfat milk till mix just comes to a boil. Add in lowfat milk mix to egg mix in a stream, whisking, and whisk in Grand Marnier and zest. Skim off any froth.
4. Divide custard among eight 1/2-c. flameproof ramekins (measuring 3 1/4 inches in diameter across the top) set in a roasting pan and add in sufficient warm water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven till they are just set but still tremble slightly, about 40 min. Remove ramekins from pan and cold custards. Refrigeratecustards, covered loosely, with plastic wrap, at least 4 hrs or possibly overnight.
5. Set broiler rack so which custards will be 2 to 3 inches from heat and preheat broiler. Sift brown sugar proportionately over custards and broil custards till sugar is melted and caramelized, about 2 min. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.)
6. Refrigeratecustards 20 min.