Cointreau custard
By Good Food
A boozy custard made for grown-up puds. It’s divine with Christmas pudding…
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Prep:5 mins
Cook:15 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 454
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fat 35g
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saturates 18g
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carbs 26g
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sugars 25g
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fibre 0g
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protein 6g
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salt 0.16g
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
Tip
Kid-friendly versionMake 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.
Method
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.