Grand Marnier Sauce

"Fantastic sauce to serve with a souffle."
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by Super San Mateo Che photo by Super San Mateo Che
Ready In:
25mins
Ingredients:
8
Yields:
1.5 cup
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ingredients

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directions

  • 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.

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Reviews

  1. What a beautiful, golden creme anglaise!!! It tasted wonderful! I used all Grand Marnier as my orange liqueur and I used vanilla extract. The recipe didn't say when to add the vanilla so I added it while thickening. I used it to top recipe#232872. Thanks for posting!!!!
     
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RECIPE SUBMITTED BY

We no longer live in San Mateo but still close by so we'll keep the name Super San Mateo Chefs. :-) <br> <br>Greetings Recipe Enthusiasts, <br> <br>We are the Super San Mateo Chefs and thanks for checking out our page. We live in the beautiful San Francisco Bay Area and work at high tech computer companies. We have one darling baby girl. We both love to cook and I love to bake as well. <br> <br>In addition to spending time in the kitchen, we enjoy training for triathlons, hiking, and baby outings. <br> <br>We often host parties for crowds from anywhere from 4 to 50 people. Some of our party themes have been Southwestern, Italian, Dessert & Cocktails, Mom's Brunch, Halloween and others. Our guests usually bring something to add to the mix and a great time is had by all.
 
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