Crème Pâtissière with Grand Marnier
★★★☆☆
Ingredients
- 500ml milk500ml milk
- 100g caster sugar100g caster sugar
- 4 egg yolks4 egg yolks
- 60g flour60g flour
- Vanilla extractVanilla extract
- Orange zestOrange zest
- Grand Marnier or rum, to tasteGrand Marnier or rum, to taste
Instructions
- 1. Beat the egg yolks, sugar, vanilla, and citrus zest.
- 2. Whisk in the flour with a spoon, mixing from the center.
- 3. Heat the milk just before boiling.
- 4. Temper the yolks with a small quantity of warm milk to avoid cooking them too soon.
- 5. Put the whole mixture back into the casserole, stirring constantly until thick and boiling.
- 6. Add the Grand Marnier and cook one minute more to eliminate the alcohol.
- 7. When ready, cover with plastic film to avoid skin forming, or transfer to piping bag.
Always keep chilled, maximum 48 hours storage. Essential for French pastries and desserts.