Grand Marnier Custard Sauce

1. 1

   Beat egg yolks and sugar with whisk in medium saucepan until light in colour, about 5 minutes.

2. 2

   Scald heavy cream and half and half in separate saucepan.

3. 3

   Stir hot cream gradually into yolks, whisking constantly.

4. 4

   Cook, stirring constantly, over medium-low heat, until sauce thickens and coats the back of a spoon; do not allow to boil.

5. 5

   Remove from heat.

6. 6

   Stir in Grand Marnier and orange zest.

7. 7

   Cool to room temperature.

8. 8

   Place plastic wrap directly onto surface and refrigerate until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.