Mix the egg yolks and Grand Marnier in a mixing bowl until thoroughly combined. Set aside. In a heavy-bottomed pot, heat the heavy cream, sugar and vanilla bean over medium until it comes to a boil. Remove from heat immediately.

Carefully and quickly add approximately 1 cup of the heated cream to the egg/alcohol mixture, and mix well. Pour the yolk/cream mixture into the remaining cream in the pot. Stir until incorporated and then strain it through a fine mesh sieve.

Pour the brülée cream into two, 10-inch cake pans. In a water bath, bake brülée at 300 f until firm. Cool and refrigerate overnight. When thoroughly cooled, pipe 2 oz. of crème brülée into sanitized egg shells. Place filled eggs in a wire or ceramic egg crate.

Apply a thin, even layer of granulated sugar on top of brülée cream and carefully burn the sugar with a torch until it is in a caramel state. Allow caramel to cool for a minute before eating.