Grand Marnier Custard Sauce
Rich, velvety, and infused with the luxurious flavor of orange liqueur, this Grand Marnier Custard Sauce is the perfect complement to elevate any dessert. Combining the creaminess of whole milk and heavy cream with the decadent addition of egg yolks and sugar, this classic sauce achieves a silky, smooth texture that's irresistibly indulgent. The star ingredient, Grand Marnier, adds a sophisticated citrusy sweetness, while a touch of vanilla rounds out the flavor profile. This versatile custard sauce is ideal for drizzling over cakes, pastries, or fresh fruit, making it a must-have addition to your dessert repertoire. With a quick prep time and stunning results, it’s a gourmet touch that feels effortless yet unforgettable. Keywords: Grand Marnier custard sauce, dessert sauce recipe, classic custard, orange liqueur sauce.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.333 cup Granulated sugar
- 4 pieces Large egg yolks
- 3 tablespoons Grand Marnier
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture just begins to steam; do not bring it to a boil.
In a separate mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy, about 2 minutes.
While whisking continuously, slowly drizzle about 1/2 cup of the hot milk and cream mixture into the egg yolk mixture. This step tempers the eggs, preventing them from curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Stir gently with a wooden spoon or heatproof spatula.
Place the saucepan over low heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of the spoon. This will take about 8-10 minutes. Do not let the mixture boil, as it may curdle.
Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Stir in the Grand Marnier and vanilla extract until fully incorporated.
Let the custard sauce cool to room temperature. Cover the surface with plastic wrap to prevent a skin from forming, then refrigerate until chilled, about 2 hours.
Serve cold or slightly warmed over your desired dessert.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 91.0 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 689 mg | 53% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
