Cointreau custard
Serves 8
Easy
Prep:
Cook:
A boozy custard made for grown-up puds. It's divine with Christmas pudding...
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- 600ml full-fat milk
- 4 tsp cornflour
- 400ml double cream
- 1 eggplus 5 yolks
- 1 tsp vanilla extract
- 140g caster sugar
- 4 tbsp Cointreau
Nutrition: per serving
- kcal454
- fat35g
- saturates18g
- carbs26g
- sugars25g
- fibre0g
- protein6g
- salt0.16glow
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.
