Cointreau Custard Recipes

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

COINTREAU CUSTARD SAUCE

Steps:

• Combine the sugar and cornstarch in a heavy saucepan. Add milk and stir till smooth.
• Add orange peel.
• Gently heat the mixture until it starts to thicken. Stir constantly for 2 minutes.
• Beat egg yolks and slowly add 1/2 cup of the sauce. Slowly add egg mixture to the sauce. Continue to cook for a few minutes, but make sure that the sauce does not boil.
• Pour sauce into a bowl and add vanilla and cointreau, stir gently to mix.
• Refrigerate till ready to use.

COINTREAU CUSTARD

Steps:

• 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.