Heat the pan with the vanilla until it boils. Beat the egg yolks with sugar until the sugar dissolves and add the boiled panna. At the end we throw Grand Marnier. Pour the mixture into shallow, wide bowls. Cover them with a kitchen bag and place them in a pan with a little water to steam for 12 minutes at a temperature of 180 degrees. Then we put them in the refrigerator for two hours. Then we pour the red sugar over them and put them in the oven close to the resistance at 180 degrees until the red sugar creates a caramel shape.