Grand Marnier Custard Sauce

Total Time
Prep 5 mins
Cook 10 mins

A lovely, Grand Marnier scented creme anglaise to accompany most desserts. Especially nice with the Poached Pears recipe I have posted.

Ingredients Nutrition


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


Most Helpful

A scrumptious sauce. Thick and delicious. I could have sworn I had Grand Marnier, but didn't so I substituted 3 T of Cointreau and a couple of T of brandy. I added another 1/4 t of grated orange zest too. There are 100 uses for this sauce. Thanks for posting!!

BarbryT June 17, 2007

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