Velvety Grand Marnier Custard Sauce
Indulge in the luxurious flavors of this Velvety Grand Marnier Custard Sauce, perfect for enhancing desserts like cakes, ice creams, or fresh fruits. The combination of rich egg yolks and heavy cream creates a creamy texture, while the Grand Marnier and orange liqueur infuse the sauce with a delightful citrus note. Serve it warm for a comforting touch or chilled for a refreshing finish. This sauce is an elegant addition to any dessert table and is sure to impress your guests!
6
Servings
N/A
Calories
8
Ingredients
Ingredients
egg yolks
2 (large, at room temperature)
sugar
1/3 cup (granulated)
flour
2 teaspoons (all-purpose)
milk
1 cup (whole, warmed)
heavy cream
1/2 cup (whipped lightly)
Grand Marnier
1 tablespoon (or other orange liqueur)
orange liqueur
1 tablespoon (for additional flavor)
vanilla extract
1 tablespoon (pure)
Instructions
1
In a mixing bowl, use an electric mixer to beat together the egg yolks, sugar, and flour until the mixture becomes light and lemon-colored.
2
In a medium saucepan, gently heat the milk and heavy cream over low to medium heat until it begins to bubble around the edges, but do not let it boil.
3
Carefully pour the hot milk mixture into the egg yolk mixture while continuously whisking to temper the eggs and prevent curdling.
4
Return the combined mixture back to the saucepan and cook over low heat, stirring constantly with a spatula. Continue stirring until the sauce thickens and coats the back of the spatula.
5
Once thickened, remove from heat and stir in the Grand Marnier, additional orange liqueur, and vanilla extract until well combined.
6
Allow the sauce to cool slightly. Serve it warm for a delightful finish or chill in the refrigerator for later use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Grand Marnier Custard Sauce?
It is a luxurious, creamy dessert sauce made with egg yolks, heavy cream, and orange liqueur, used to enhance cakes, ice cream, and fruits.
What are the primary flavors in this custard sauce?
The primary flavors are rich egg custard, citrus from Grand Marnier and orange liqueur, and a hint of pure vanilla.
How many egg yolks are required for this recipe?
This recipe requires 2 large egg yolks at room temperature.
What type of sugar should I use?
You should use 1/3 cup of granulated sugar.
Why is flour included in the ingredients?
Two teaspoons of all-purpose flour are used as a thickening agent and stabilizer for the custard.
What kind of dairy is used in the sauce?
The recipe uses a combination of 1 cup of whole milk and 1/2 cup of lightly whipped heavy cream.
Can I substitute Grand Marnier?
Yes, you can use any other quality orange liqueur as a substitute for Grand Marnier.
How do I prepare the egg mixture?
Use an electric mixer to beat the egg yolks, sugar, and flour until the mixture is light and lemon-colored.
What is the first step in heating the dairy?
Gently heat the milk and heavy cream in a medium saucepan until bubbles begin to form around the edges.
Should I boil the milk and cream?
No, you should heat the dairy until it bubbles at the edges but do not let it reach a full boil.
How do I temper the eggs?
Carefully and slowly pour the hot milk mixture into the egg yolks while whisking continuously to prevent curdling.
How do I cook the sauce after mixing?
Return the mixture to the saucepan and cook over low heat while stirring constantly with a spatula.
How do I know when the custard sauce is done cooking?
The sauce is ready when it thickens enough to coat the back of your spatula.
When should I add the Grand Marnier and vanilla?
Stir in the Grand Marnier, orange liqueur, and vanilla extract once the sauce has been removed from the heat.
Can this sauce be served warm?
Yes, serving the sauce warm provides a comforting touch to desserts.
Can this sauce be served cold?
Yes, you can chill the sauce in the refrigerator for a refreshing finish.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What desserts pair best with this custard?
It is excellent over sponge cakes, vanilla ice cream, or a bowl of fresh seasonal fruits.
How should I store leftover sauce?
Store any leftovers in an airtight container in the refrigerator.
How long does the sauce stay fresh?
The sauce typically stays fresh for 2 to 3 days when properly refrigerated.
Is this recipe suitable for beginners?
Yes, as long as you follow the tempering step carefully to avoid scrambling the eggs.
What equipment do I need?
You will need an electric mixer, a mixing bowl, a medium saucepan, and a spatula or whisk.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be less rich and velvety than the original recipe intended.
Why did my sauce curdle?
Curdling usually happens if the hot milk is added too fast or if the sauce is cooked over too high a heat.
Is the orange liqueur optional?
While it provides the signature flavor, you could omit it for a plain vanilla custard, though the recipe identity would change.
Can I make this sauce gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to make it gluten-free.
How can I prevent a skin from forming on the sauce while it cools?
Place a piece of plastic wrap directly onto the surface of the sauce while it cools.
Can I reheat the sauce?
Yes, reheat it very gently over low heat while stirring to maintain its smooth texture.
What is the preparation for the heavy cream?
The heavy cream should be lightly whipped before being heated with the milk.
Is this sauce very sweet?
It has a balanced sweetness from the 1/3 cup of sugar and the natural sweetness of the orange liqueurs.