Bo Friberg

Cointreau Custard

Preparation info
  • Yield:

    4¾ cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 12 egg yolks (1 cup/240 ml)
  • 7 ounces (

Method

  1. Beat the egg yolks and sugar by hand for a few seconds, just to combine.
  2. Add the cream and Cointreau and blend thoroughly.
  3. See Apple Tart with Calvados Custard.