Cointreau Crème Anglaise

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan, heat the half-and-half and vanilla to just a simmer, and then immediately remove the pan from the heat.
  • In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
  • Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.
  • Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon.
  • Remove from heat, stir in the Cointreau, and chill the custard completely before serving it.
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