Grand Marnier Custard Sauce Food

CHESTNUT ICE CREAM WITH CHOCOLATE GRAND MARNIER SAUCE

Steps:

• Make ice cream:
• Finely chop chestnuts and cook with 1 1/4 cups milk at a bare simmer in a large heavy saucepan, uncovered, stirring occasionally, 15 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
• Bring cream and remaining 1 3/4cups milk just to a simmer in heavy saucepan and remove from heat.
• Beat together yolks and brown sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon when beaters are lifted.
• Whisk 1/3 of hot cream mixture into yolk mixture to temper, then whisk yolk mixture into remaining cream mixture. 3Whisk in chestnut purée and salt, then add zest. Cook over moderately low heat, stirring constantly, just until mixture registers 170°F on an instant-read thermometer (do not boil).
• Immediately pour custard through a fine sieve into a clean metal bowl and stir in vanilla. Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally. Chill, surface covered with waxed paper, until cold, at least 3 hours.
• Freeze custard in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
• Make sauce:
• Bring cream just to a simmer in a heavy saucepan over moderate heat and remove from heat. Add chocolate and butter, whisking until smooth. Whisk in Grand Marnier.
• Serve ice cream with sauce.

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

GRAND MARNIER CUSTARD SAUCE

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.

GRAND MARNIER SAUCE

Steps:

• Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
• In a medium saucepan, heat milk and cream until bubbly around the edges.
• 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.

GRAND MARNIER SAUCE

Steps:

• Slice butter into 1/4-inch slices.
• In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
• Increase heat and bring to boil.
• The mixture will thicken and become syrupy.
• Whisk the mixture and add the butter, piece by piece.
• When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

GRAND MARNIER CUSTARD SAUCE

Steps:

• Beat egg yolks and sugar with whisk in medium saucepan until light in colour, about 5 minutes.
• Scald heavy cream and half and half in separate saucepan.
• Stir hot cream gradually into yolks, whisking constantly.
• Cook, stirring constantly, over medium-low heat, until sauce thickens and coats the back of a spoon; do not allow to boil.
• Remove from heat.
• Stir in Grand Marnier and orange zest.
• Cool to room temperature.
• Place plastic wrap directly onto surface and refrigerate until cold.

EASY GRAND MARNIER SAUCE

Steps:

• Gather the ingredients.
• Slice the room-temperature butter into 1/4-inch pieces and set aside.
• In a small saucepan, heat the strained orange juice, sugar, and finely grated orange zest over low heat, stirring often, for 5 minutes.
• Increase the heat and bring the mixture to a boil. The sauce will thicken and become syrupy.
• Add the butter slices to the saucepan, piece by piece, while whisking constantly. When thoroughly blended, remove the pan from the heat and stir in the Grand Marnier .
• Serve immediately and enjoy.

GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE

Steps:

• Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
• In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
• In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
• Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
• Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
• Serve souffl s immediately.

GRAND MARNIER FROZEN SOUFFLES

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.

POACHED PEARS WITH GRAND MARNIER CUSTARD SAUCE

Steps:

• Make Grand Marnier Custard Sauce.
• For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
• Add remaining juice to large bowl of cold water.
• Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
• Pare and place in acidulated water.
• Repeat with remaining pears.
• Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
• Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
• Stir in reserved lemon juice.
• Drain pears and place in simmering syrup.
• Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
• Remove from heat.
• Cut 4 very thin slices from remaining lemon half.
• Add vanilla and lemon slices to poaching liquid.
• Cool to room temperature.
• Refrigerate, covered, until cold.
• Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.

GRAND MARNIER FRENCH TOAST

Steps:

• Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place baking sheet in oven and preheat to 350&F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saut&until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.