Cointreau custard

• full-fat milk↗600ml ml
• cornflour↗4 tsp tsp
• double cream↗400ml ml
• egg↗1

  plus 5 yolks

• vanilla extract↗1 tsp tsp
• caster sugar↗140g g
• Cointreau↗4 tbsp tbsp

Step-by-step instructions

1. 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.