Yield: 1 Servings
|1 cup||Whipping cream|
|¼ cup||Grand Marnier|
Stir together sugar and salt in small, heavy saucepan. Add egg yolks and stir to blend.
Scald ½ cup cream with milk, whisking constantly and vigorously, then gradually add to yolk mixture. Cook over low heat, stirring constantly, until just before boiling point (170 to 180 degrees), 7 to 8 minutes. (Steam will begin to appear.) Immediately stir in Grand Marnier and vanilla. Strain mixture. Cover and chill until cold.
Shortly before serving, whip remaining ½ cup whipping cream and fold into sauce.
Note: To scald cream-milk mixture, bring just to boiling point. Small bubbles will begin to appear around edge.