Recipe COINTREAU CUSTARD - Epicureans
www.remycointreaugastronomie.com
In a saucepan, combine the cream and milk. Pour in half the sugar. Bring to 85°C. Mix the egg yolks with the other half of the sugar...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 50 g 35% cream
- 50 g milk
- 33 g egg yolks
- 36 g sugar
- 5 g gelatine 200 blooms
- 25 g Cointreau® 60%
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