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Cointreau custard

Cointreau custard

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

Nutrition: per serving
HighlightNutrientUnit
kcal454
fat35g
saturates18g
carbs26g
sugars25g
fibre0g
protein6g
low insalt0.16g
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Ingredients

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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2010

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Rating: 4 out of 5.1 rating
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