Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Mixed Berries with Gran Marnier Custard Sauce
- Prep time
- 15
- Total Time
- 20
- Servings
- 8
An unctuous custard sauce flavored with a little punch of orange liqueur sets off berries of all kinds—strawberries, blackberries, blueberries, raspberries, and beyond. Mix and match what you find at seasonal farmers’ markets, roadside stands and pick-your-own operations.
The sauce is adapted from a dessert recipe served at Javier’s Restaurant in Sarasota, Florida. It will keep in the refrigerator for days, and will be at the ready when you bring home the berries.
Ingredients
- 28 ounces sweetened condensed milk (2, 14 oz cans)
- 1 1⁄2 cups Organic Valley Heavy Cream
- 6 Organic Valley large egg yolks
- 1⁄3 cup Gran Marnier (or other orange liqueur)
- handful mixed fresh berries
- fresh mint sprigs
Directions
1. Combine milks and eggs in heavy, non-reactive saucepan. Cook over medium heat, whisking almost constantly, until smooth and thickened enough to heavily coat the back of a spoon (this could take 5-10 minutes, depending on the level of the heat.)
2. Remove from heat, stir in liqueur, and let sauce cool to room temperature. Then cover and chill it thoroughly; this thickens the sauce even more.
3. To serve, ladle chilled sauce over, under or around berries. Garnish with fresh mint sprigs.
Note: The leftover egg whites from this recipe can be used in other recipes such as Hint-of-Lemon Angel Food Cake or Egg White Omelet). Egg whites will keep for a few days in the refrigerator, but also freeze well."
Serving Suggestions
For the heavy cream you could substitute 1 can (12 ounces) evaporated milk or coconut milk.
Copyright by Terese Allen
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