Directions:
- Beat egg yolks and sugar with whisk in medium saucepan until light in colour, about 5 minutes.
- Scald heavy cream and half and half in separate saucepan.
- Stir hot cream gradually into yolks, whisking constantly.
- Cook, stirring constantly, over medium-low heat, until sauce thickens and coats the back of a spoon; do not allow to boil.
- Remove from heat.
- Stir in Grand Marnier and orange zest.
- Cool to room temperature.
- Place plastic wrap directly onto surface and refrigerate until cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.37 Kcal (496 kJ) | ||
| Calories from fat | 68.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 12% | |
|---|---|---|---|
| Cholesterol | 99.27mg | 33% | |
| Sodium | 39.24mg | 2% | |
| Potassium | 51.12mg | 1% | |
| Total Carbs | 8.99g | 3% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 4.24g | 8% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 235.06 Kcal (984 kJ) | ||
| Calories from fat | 136.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 12% | |
|---|---|---|---|
| Cholesterol | 197.13mg | 33% | |
| Sodium | 77.92mg | 2% | |
| Potassium | 101.52mg | 1% | |
| Total Carbs | 17.85g | 3% | |
| Sugars | 6.77g | 14% | |
| Dietary Fiber | 1.41g | 3% | |
| Protein | 8.43g | 8% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 1.6mg | 4% | |
| Calcium | 58.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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