Cointreau custard

A boozy custard made for grown-up puds. It’s divine with Christmas pudding…

  • Prep:5 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 454
  • fat 35g
  • saturates 18g
  • carbs 26g
  • sugars 25g
  • fibre 0g
  • protein 6g
  • salt 0.16g


  • 600ml full-fat milk
  • 4 tsp cornflour
  • 400ml double cream
  • 1 egg, plus 5 yolks
  • 1 tsp vanilla extract
  • 140g caster sugar
  • 4 tbsp Cointreau


Kid-friendly version
Make the recipe as above, but before you add the booze divide the custard in half, then add half the suggested amount of Cointreau to the grown-ups’ jug and the zest and juice of 1 clementine to the other.


  1. Splash a little milk into the cornflour until you have a smooth paste. Gradually stir in a little more milk until quite runny, then scrape into a large saucepan. Whisk in the remaining milk, cream, egg, yolks, vanilla and sugar. Put over a low-medium heat and, stirring or whisking constantly, bring just to the boil until thickened. Sieve into a jug and stir in the Cointreau. You can make this up to a day ahead – just lay a sheet of cling film directly on the surface of the custard to stop a skin forming, and chill. To serve, gently reheat.

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