Name: Cointreau custard
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: 600ml full-fat milk; 4 tsp cornflour; 400ml double cream; 1 egg plus 5 yolks; 1 tsp vanilla extract; 140g caster sugar; 4 tbsp Cointreau

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Cointreau custard

Cointreau custard

Good Food team

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Serves 8

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4 out of 5.1 ratingRate

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A boozy custard made for grown-up puds. It's divine with Christmas pudding...

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Alternatives

Complete the dish

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Fruit & nut Christmas pudding loaf

A star rating of 5 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

600ml full-fat milk
4 tsp cornflour
400ml double cream
1 egg

plus 5 yolks
1 tsp vanilla extract
140g caster sugar
4 tbsp Cointreau

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Nutrition: per serving

kcal454
fat35g
saturates18g
carbs26g
sugars25g
fibre0g
protein6g
salt0.16g

low

Method

step 1

Splash a little milk into the cornflour until you have a smooth paste. Gradually stir in a little more milk until quite runny, then scrape into a large saucepan. Whisk in the remaining milk, cream, egg, yolks, vanilla and sugar. Put over a low-medium heat and, stirring or whisking constantly, bring just to the boil until thickened. Sieve into a jug and stir in the Cointreau. You can make this up to a day ahead – just lay a sheet of cling film directly on the surface of the custard to stop a skin forming, and chill. To serve, gently reheat.

RECIPE TIPS

KID-FRIENDLY VERSION

Make the recipe as above, but before you add the booze divide the custard in half, then add half the suggested amount of Cointreau to the grown-ups’ jug and the zest and juice of 1 clementine to the other.

Recipe from Good Food magazine, December 2010

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A star rating of 4 out of 5.1 rating

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