Zutaten für Grand Marnier Custard Sauce
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) half-and-half
- 2 tablespoons (30ml) Grand Marnier
- 1 teaspoon finely grated orange zest
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Zubereitung von Grand Marnier Custard Sauce
- In a medium saucepan, whisk together 4 large egg yolks and 1/2 cup (100g) granulated sugar until light and pale yellow (about 5 minutes).
- In a separate saucepan, heat 1 cup (240ml) heavy cream and 1/2 cup (120ml) half-and-half over medium heat until it just begins to simmer. Do not boil.
- Gradually whisk the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the sauce thickens enough to coat the back of a spoon. This will take about 3-5 minutes. Do not boil!
- Remove from heat immediately.
- Stir in 2 tablespoons (30ml) Grand Marnier and 1 teaspoon finely grated orange zest.
- Pour the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Cool to room temperature, then refrigerate until thoroughly chilled (at least 2 hours).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
135g
Fat
180g
Carbs
13g
