Best Creamy Grand Marnier Pudding Recipes

CREAMY GRAND MARNIER PUDDING

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.

GRAND MARNIER CUSTARD SAUCE

Steps:

• In a mixing bowl, beat together egg yolks, sugar and flour until light and lemon coloured.
• In saucepan, heat milk with cream until bubbles form around edge of pan.
• Beat into yolk mixture.
• Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
• Stir in liqueur.
• Serve warm or cold.

SNOW PUDDING WITH GRAND MARNIER SAUCE

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.

GRAND MARNIER RICE PUDDING

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.

EASY GRAND MARNIER SAUCE

Steps:

• Combine sugar, water and lemon juice in a saucepan.
• Stir over medium heat until sugar is dissolved.
• Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
• Remove from heat, stir in Grand Marnier and strawberries.
• Serve warm.
• My favorite is with pound cake and vanilla ice cream.