6 tablespoons of sugar
6 tablespoons of water
4 egg yolks
3 tablespoons of Grand Marnier, Curaçao or Cointreau
1/2 cup of heavy cream or canned cream, without the serum
6 tablespoons of sugar
6 tablespoons of water
4 egg yolks
3 tablespoons of Grand Marnier, Curaçao or Cointreau
1/2 cup of heavy cream or canned cream, without the serum
Mix the sugar and water in a saucepan and stir to dissolve the sugar
Bring to a boil over high heat and cook for exactly 5 minutes
Beat the egg yolks until they thicken and become pale yellow
Add the warm mixture slowly, beating constantly until it cools down
Add the liqueur
If using fresh heavy cream, beat until it thickens slightly
Mix with the previous cream
Serve in cups, cover and refrigerate until serving time
Thaw for 4 servings.
