Tiffany Cups

Directions

• In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in liqueur and vanilla.
• Transfer to four stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 20-25 minutes or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. Garnish with coarse sugar and orange curls if desired.