CREME ANGLAISE SAUCE
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
- Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
- Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 40.4 g, Cholesterol 367.9 mg, Fat 48.5 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.7 mg, Sugar 36.4 g
CREAMY GRAND MARNIER PUDDING
Make and share this Creamy Grand Marnier Pudding recipe from Food.com.
Provided by Oolala
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix tapioca, 6 tablespoons sugar, salt, milk, cream, and egg yolks in a saucepan.
- Let stand for 5 minutes.
- Beat egg whites unitl foamy, gradually adding 4 tablespoons sugar and beat until soft peaks form.
- Cook tapioca mixture over a slow fire, stirring constantly until it boils.
- Add the tapioca mixture gradually to egg whites just until blended.
- Add vanilla and Grand Marier.
- Serve warm.
Nutrition Facts : Calories 169.3, Fat 7.1, SaturatedFat 4, Cholesterol 95.4, Sodium 107.8, Carbohydrate 22.4, Fiber 0.1, Sugar 12.9, Protein 4.1
GRAND MARNIER RICE PUDDING
Make and share this Grand Marnier Rice Pudding recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring milk, sugar, rice and salt to a boil, stirring frequently. Reduce heat and simmer about 20 minutes, stirring occasionally.
- Lightly beat egg in a medium bowl. Gradually stir about a fourth of the hot milk mixture into the egg; return to pan, stirring constantly. Simmer for 20 minutes, stirring occasionally, until mixture is thick and rice is tender.
- Remove from heat; stir in liqueur, vanilla and butter, stirring until butter melts.
GRAND MARNIER WHIPPED CREAM
This whipped cream recipe is courtesy of Charles Corpion from the Four Seasons and is used to make his cocktail, the Blizzard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- In a small bowl stir together whipped cream and orange liqueur; keep refrigerated until ready to serve.
GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE
Provided by Le Ann Dreier
Categories Dairy Fruit Dessert Quick & Easy Summer Bon Appétit Washington
Yield Serves 8
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
- Divide fruit among 8 stemmed goblets. Top with sauce and serve.
SNOW PUDDING WITH GRAND MARNIER SAUCE
A simple desert which uses on-hand ingredients and makes good use of leftover egg yolks which looks fancy enough for company or for an everyday desert with family. For family, kids like this when orange juice/orange peel and orange juice is substituted for the lemon juice, lemon rind and Grand Marnier. Refrigeration time (minimum) is included in prep time (3 hours) but can be refrigerated up to two days ahead. Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Dessert
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
- Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
- To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
- To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.
Nutrition Facts : Calories 307.3, Fat 17.1, SaturatedFat 10.1, Cholesterol 150.2, Sodium 62.1, Carbohydrate 36.1, Sugar 33.7, Protein 4
FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE
This is just to die for!! I've never served this without someone wanting the recipe, but more than that, they want to take leftovers home! (That's why I always make a double batch!). It's a simple make-ahead sauce and can be used for dessert or breakfast. It's a great presentation when served in a wine or martini glass. I got this recipe from Bon Appetit magazine in 1995.
Provided by lazyme
Categories Breakfast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
- Taste and add more Grand Marnier, if desired.
- Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
- Divide fruit among 8 stemmed goblets.
- Top with sauce and serve.
- Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
WHIPPED CREAM WITH GRAND MARNIER
This is a lightly orange flavored whipped topping that is great for fruit or to dip lady finger cookies into. Hope you enjoy!
Provided by ChefLee
Categories Sauces
Time 2m
Yield 1/2 cream, 2 serving(s)
Number Of Ingredients 3
Steps:
- Whip all the ingredients together until the cream forms peaks.
- Serve on fruit, pie, with cookies or anyway you like!
Nutrition Facts : Calories 213.4, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 3.8, Sugar 2.2, Protein 1.2
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GRAND MARNIER PUDDING - A PLEASANT LITTLE KITCHEN
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- In a large saucepan combine the cream, milk, salt, vanilla extract, Grand Marnier and butter. Cook over medium-low heat until the butter is melted, about 10-15 minutes. Stir occasionally.
- While the cream is warming, whisk the egg yolks and sugar in a large mixing bowl until combined. Whisk the cornstarch into the yolk and sugar mixture. Do this in small batches, until there are no lumps of cornstarch.
- Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard.
- Pour the custard back into the saucepan. Cook over medium-high heat. Whisk constantly until the custard is thick and almost boils, about 6 to 8 minutes. Using a fine mesh seive, strain the pudding into a large bowl. Cool. Store in an airtight container in the fridge.
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