Place sugar in sauce pan and melt over medium high heat, stiring regularly until all the sugar is melted. Then simmer, only shaking pan until liquid turns a deep amber brown

Pour the caramel into 4 ramekins, dividing evenly

Carefully lift the ramekins and swirl caramel to coat sides. place ramekins in baking dish and fill dish with water to half the height of the ramekins

In a large bowl, whisk together 1/2 cup sugar, egg yokes, egg, Grand Marnier and salt

In a sauce pan, heat the milk and cream until slightly bubbling

Slowly add a portion of the cream/milk mixture to the egg mixture, whisking constantly. Once the egg mixture has been warmed by some of the cream/egg mixture add the rest, whisking constantly, divide the custard evenly between the 4 ramekins

Preheat oven to 325

Bake until center jiggles slightly, about 35 minutes

Carefully remove baking dish from the oven and let ramekins cool in the water for 30 minutes

Remove from water, wipe dry then cover each ramekin with plastic wrap and refrigerate for at least 6 hours

To serve, run a knife around the edge of the ramekin to release the custard then place a plate on top and invert. Lift the ramekin off the plate shaking a little if necessary