Rosebud Creme Brulee

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3 ounces, in weight (about 4-5), egg yolks

2 ounces sugar (about 1/4 cup + 2 teaspoons)

2 cups heavy cream

1/8 teaspoon vanilla seeds, scraped from the bean

1/4 teaspoon Grand Marnier

1/2 teaspoon rose water

AA sugar for dusting (about 1 teaspoon per ramekin) (see Note)

Petals from unsprayed roses for garnish (not from a florist)

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