Cointreau Custard

Preparation info

  • Yield:

    4¾ cups

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 12 egg yolks (1 cup/240 ml)
  • 7 ounces (200 g) granulated sugar
  • 4 cups (960 ml) heavy cream
  • ¼ cup (60 ml) Cointreau

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.