About this recipe:This is a thin homemade custard that you pour rather than spoon. Perfect for drizzling over desserts rather than using in a trifle. For added flavour, add some freshly grated orange zest to the cooled custard.
2 large egg yolks
235ml double cream
65g granulated sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon vanilla extract
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Method Prep:10min › Cook:10min › Ready in:20min
Whisk egg yolks, cream, sugar, liqueur and vanilla extract in a small saucepan until smooth.
Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly and the temperature reaches 82 degrees C, about 8 to 10 minutes.