Grand Marnier Custard Sauce

"A lovely, Grand Marnier scented creme anglaise to accompany most desserts. Especially nice with the Poached Pears recipe I have posted."
photo by a user photo by a user
Ready In:
2 cups




  • 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.

Questions & Replies

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  1. 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!!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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