Cointreau custard

Cointreau custard

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(1 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 8
A boozy custard made for grown-up puds. It's divine with Christmas pudding...

Nutrition and extra info

Nutrition: per serving

  • kcal454
  • fat35g
  • saturates18g
  • carbs26g
  • sugars25g
  • fibre0g
  • protein6g
  • salt0.16g
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Ingredients

  • 600ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tsp cornflour
  • 400ml double cream
  • 1 egg, plus 5 yolks
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 140g caster sugar
  • 4 tbsp Cointreau

Method

  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.

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Comments, questions and tips

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Comments (2)

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
4

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

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