Cointreau custard

Cointreau custard

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
454
protein
6g
carbs
26g
fat
35g
saturates
18g
fibre
0g
sugar
25g
salt
0.16g

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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Method

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 from Good Food magazine, December 2010

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Comments

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dbcarey's picture

I've made an extra special version of this last Christmas with added vanilla paste which, together with the citrus of the Contreau, packs an amazing punch and blends beautifully. Vanilla paste is not that easy to come by but I found it at http://newbymouth.com/vanillaworks

anamarie15's picture
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Lovely flavour of this custard, but I used single cream in place of double cream, for a lower fat version.

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