Cointreau custard
A boozy custard made for grown-up puds. It's divine with Christmas pudding...
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 15 mins
- 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.
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.
PER SERVING
454 kcalories, protein 6g, carbohydrate 26g, fat 35 g, saturated fat 18g, fibre 0g, sugar 25g, salt 0.16 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/893659/
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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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Fruit & nut Christmas pudding loaf
The loaf shape makes this pud easy to slice and serve, and it takes less time to cook than a steamed one
12
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 15 mins
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
PER SERVING
454 kcalories, protein 6g, carbohydrate 26g, fat 35 g, saturated fat 18g, fibre 0g, sugar 25g, salt 0.16 g
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20 March 2013
Anamarie15 commented on this recipe
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20 March 2013
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