Cointreau Custard Sauce Recipes
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
COINTREAU CUSTARD SAUCE
Make and share this Cointreau Custard Sauce recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the sugar and cornstarch in a heavy saucepan. Add milk and stir till smooth.
- Add orange peel.
- Gently heat the mixture until it starts to thicken. Stir constantly for 2 minutes.
- Beat egg yolks and slowly add 1/2 cup of the sauce. Slowly add egg mixture to the sauce. Continue to cook for a few minutes, but make sure that the sauce does not boil.
- Pour sauce into a bowl and add vanilla and cointreau, stir gently to mix.
- Refrigerate till ready to use.
Nutrition Facts : Calories 412.8, Fat 12.9, SaturatedFat 6.6, Cholesterol 280.2, Sodium 110, Carbohydrate 64.8, Fiber 1.1, Sugar 48.8, Protein 10.3
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