Cointreau custard

Cointreau custard

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(1 ratings)

Prep: 5 mins Cook: 15 mins


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


  • 600ml full-fat milk



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

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



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

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


  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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4th Jul, 2014
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
20th Mar, 2013
Lovely flavour of this custard, but I used single cream in place of double cream, for a lower fat version.
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