Cointreau custard
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
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
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.
