Individual Orzo Puddings

Cook the orzo (risoni) in boiling salted water until al dente. Drain and set aside.

Preheat the oven to 350 degrees F.

Combine the cream, milk, sugar, vanilla and orange zest in a saucepan. Stir over low heat, without boiling, until the sugar is dissolved. Add the orzo, bring to a boil, and simmer for 3 minutes. Remove from the heat.

Beat the eggs and egg yolk in a bowl. Gradually beat them into the milk mixture. Divide the resulting custard among six 1/2 cup ramekins. Place the ramekins in a large baking dish. Add enough boiling water to come halfway up the sides of the ramekins. Bake for 1 hour.

Combine the marmalade and Grand Marnier in a small saucepan and warm gently.

Remove the ramekins from the baking dish and brush the tops with the combined jam and liqueur. Serve the puddings warm.