Cointreau custard sauce is a deliciously creamy and decadent sauce that is perfect for topping off a variety of desserts. Made with fresh cream, eggs, sugar, Cointreau liqueur, and vanilla extract, this sauce is sure to impress your friends and family. With its rich flavor and velvety texture, it will quickly become a favorite in your kitchen. Here, we'll provide you with a comprehensive guide to creating the perfect Cointreau custard sauce, including detailed instructions, helpful tips, and variations to suit your individual tastes.
Check out the recipes below so you can choose the best recipe for yourself!
COINTREAU CUSTARD
A boozy custard made for grown-up puds. It's divine with Christmas pudding...
Provided by Good Food team
Categories Dessert
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 454 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 6 grams protein, Sodium 0.16 milligram of sodium
COINTREAU CUSTARD SAUCE
Make and share this Cointreau Custard Sauce recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 412.8, Fat 12.9, SaturatedFat 6.6, Cholesterol 280.2, Sodium 110, Carbohydrate 64.8, Fiber 1.1, Sugar 48.8, Protein 10.3
COINTREAU CRANBERRY RELISH
Steps:
- Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.
CUSTARD SAUCE
This recipe has been in the family for generations. I'm not surprised at its popularity, because it can be used in a variety of ways. We especially like it served over pound cake and gingerbread or simply topped with fresh strawberries.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8-1/2 cups.
Number Of Ingredients 4
Steps:
- In a heavy saucepan over low heat, cook and stir milk and sugar until sugar is dissolved. Remove from the heat. Stir in a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° or is thick enough to coat a metal spoon., Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Transfer to a bowl; press a piece of waxed paper or plastic wrap on top of custard. Refrigerate. Serve over gingerbread or pound cake.
Nutrition Facts :
VANILLA CUSTARD SAUCE
Categories Sauce Dairy Egg Dessert Quick & Easy Spring Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil. Remove from heat.
- Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175°F on thermometer, 5 to 10 minutes (do not let boil).
- Pour custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool. Chill in refrigerator, covered, until cold, at least 1 hour.
VANILLA CUSTARD SAUCE
This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside.
- In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
- Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
- Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
- Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.
CUSTARD SAUCE
I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.
Provided by CountryLady
Categories Sauces
Time 18m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients, except vanilla, in a heavy pot.
- Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
- Remove from heat.
- Stir in vanilla& refrigerate in a covered container.
Nutrition Facts : Calories 521.8, Fat 35.2, SaturatedFat 21.2, Cholesterol 230.3, Sodium 315.1, Carbohydrate 42.8, Fiber 0.1, Sugar 25.9, Protein 10
CUSTARD SAUCE
Steps:
- Bring milk just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, and a pinch of salt in a bowl and add hot milk in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. Pour through a fine sieve into a pitcher and serve warm.
Tips:
- Always use fresh ingredients for the best flavor.
- If you don't have Cointreau, you can substitute another orange liqueur, such as Grand Marnier or Curaçao.
- Be sure to whisk the custard sauce constantly over medium heat to prevent it from curdling.
- If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the sauce.
- Serve the custard sauce warm or cold, depending on your preference.
Conclusion:
Cointreau custard sauce is a delicious and versatile sauce that can be used to top a variety of desserts. It is easy to make and can be tailored to your own taste preferences. Whether you are a seasoned cook or a beginner, this sauce is sure to impress your friends and family. Give it a try today and see for yourself how delicious it is!
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