Grand Marnier Cream

Preparation info

    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About


  • 4 egg yolks
  • 75 g/3 oz caster sugar
  • 325


Whisk the egg yolks in a bowl with the sugar until thick and pale. Bring the milk to the boil, remove from heat and pour in a slow, steady stream on to the egg yolks, whisking constantly. Pour the mixture back into the pan and stir over a gentle heat, without boiling, until it is thick enough to coat the back of the spoon. Strain and quickly stir the gelatine into the warm custard until it has