CREAMY GRAND MARNIER PUDDING
Make and share this Creamy Grand Marnier Pudding recipe from Food.com.
Provided by Oolala
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix tapioca, 6 tablespoons sugar, salt, milk, cream, and egg yolks in a saucepan.
- Let stand for 5 minutes.
- Beat egg whites unitl foamy, gradually adding 4 tablespoons sugar and beat until soft peaks form.
- Cook tapioca mixture over a slow fire, stirring constantly until it boils.
- Add the tapioca mixture gradually to egg whites just until blended.
- Add vanilla and Grand Marier.
- Serve warm.
Nutrition Facts : Calories 169.3, Fat 7.1, SaturatedFat 4, Cholesterol 95.4, Sodium 107.8, Carbohydrate 22.4, Fiber 0.1, Sugar 12.9, Protein 4.1
GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE
I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it.
Provided by Derf2440
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
- In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
- Remove from heat.
- Stir in chocolate until mixture is smooth.
- In a separate bowl, whisk together eggs, yolks and sugar.
- Stir in chocolate mixture and vanilla.
- Arrange bread in 9 inch square baking dish, pour custard over.
- Cover surface of pudding with plastic wrap.
- Place slightly smaller dish on top and weigh down with heavy cans.
- Let pudding stand for 30 minutes.
- Remove weights and plastic wrap.
- Cover dish with foil and puncture with fork to allow steam to escape.
- Place baking dish in larger shallow baking dish.
- Pour in enough boiling water to reach halfway up sides of pan.
- Bake in 325°F oven until firm, about 1 hour and 15 minutes.
- Let cool for at least 30 minutes before serving.
- (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
- Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
- Pour more sauce over if desired.
Nutrition Facts : Calories 384.1, Fat 23.3, SaturatedFat 12.7, Cholesterol 224.8, Sodium 259.8, Carbohydrate 35.1, Fiber 0.9, Sugar 13.5, Protein 9.4
GRAND MARNIER CUSTARD SAUCE
Mmmm Mmmm Good!! On anything but especially with Chocolate Bread Pudding. Recipe posted in Recipezaar
Provided by Derf2440
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat together egg yolks, sugar and flour until light and lemon coloured.
- In saucepan, heat milk with cream until bubbles form around edge of pan.
- Beat into yolk mixture.
- Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
- Stir in liqueur.
- Serve warm or cold.
Nutrition Facts : Calories 509.8, Fat 26.9, SaturatedFat 15.3, Cholesterol 327.3, Sodium 121.6, Carbohydrate 58.2, Fiber 0.1, Sugar 44.6, Protein 11.1
FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE
This is just to die for!! I've never served this without someone wanting the recipe, but more than that, they want to take leftovers home! (That's why I always make a double batch!). It's a simple make-ahead sauce and can be used for dessert or breakfast. It's a great presentation when served in a wine or martini glass. I got this recipe from Bon Appetit magazine in 1995.
Provided by lazyme
Categories Breakfast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
- Taste and add more Grand Marnier, if desired.
- Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
- Divide fruit among 8 stemmed goblets.
- Top with sauce and serve.
- Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE
Provided by Le Ann Dreier
Categories Dairy Fruit Dessert Quick & Easy Summer Bon Appétit Washington
Yield Serves 8
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
- Divide fruit among 8 stemmed goblets. Top with sauce and serve.
GRAND MARNIER RICE PUDDING
Make and share this Grand Marnier Rice Pudding recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring milk, sugar, rice and salt to a boil, stirring frequently. Reduce heat and simmer about 20 minutes, stirring occasionally.
- Lightly beat egg in a medium bowl. Gradually stir about a fourth of the hot milk mixture into the egg; return to pan, stirring constantly. Simmer for 20 minutes, stirring occasionally, until mixture is thick and rice is tender.
- Remove from heat; stir in liqueur, vanilla and butter, stirring until butter melts.
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GRAND MARNIER PUDDING - A PLEASANT LITTLE KITCHEN
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- In a large saucepan combine the cream, milk, salt, vanilla extract, Grand Marnier and butter. Cook over medium-low heat until the butter is melted, about 10-15 minutes. Stir occasionally.
- While the cream is warming, whisk the egg yolks and sugar in a large mixing bowl until combined. Whisk the cornstarch into the yolk and sugar mixture. Do this in small batches, until there are no lumps of cornstarch.
- Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard.
- Pour the custard back into the saucepan. Cook over medium-high heat. Whisk constantly until the custard is thick and almost boils, about 6 to 8 minutes. Using a fine mesh seive, strain the pudding into a large bowl. Cool. Store in an airtight container in the fridge.
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