Grand Marnier Cream Recipe

Measure and separate

Measure the heavy cream and whole milk. Separate 4 large eggs and place the yolks in a medium bowl (reserve whites for another use). Measure out sugar, vanilla, salt and Grand Marnier.

If using gelatin (optional for firmer cream), sprinkle 1/2 tsp gelatin over 1 tbsp cold water in a small bowl and let bloom while you warm the dairy (about 5 minutes).

Warm the dairy

Combine the heavy cream, whole milk and granulated sugar in a medium saucepan. Warm over medium heat, stirring occasionally, until it reaches small bubbles around the edge and steam rises (about 170–175°F / 77–80°C). Do not boil.

Temper the yolks

Whisk the egg yolks in a bowl until smooth. Slowly ladle 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper. Repeat with another 1/2 cup until yolks are warmed and incorporated.

Finish custard

Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil or scramble the eggs (about 3–6 minutes).

Add flavorings

Remove the pan from heat. Stir in the vanilla extract, kosher salt and Grand Marnier. If using bloomed gelatin, microwave it briefly (5–8 seconds) or warm it gently until melted, then whisk into the hot custard until fully dissolved. If using powdered sugar instead of granulated for extra firmness and sweetness, whisk it in now.

Taste and adjust: add another 1/2–1 tablespoon Grand Marnier if you prefer a stronger orange-cognac note, keeping in mind alcohol will be present.

Cool and strain

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the orange zest solids if you used fresh zest in the saucepan. Let it cool at room temperature for 10–15 minutes, stirring occasionally to release steam.

Chill

Cover the surface with plastic wrap (to prevent a skin) and refrigerate until thoroughly chilled, at least 2 hours or up to overnight. If you used gelatin, the cream will set to a thicker consistency during chilling.

Whip (optional light version)

For a lighter, mousse-like Grand Marnier Cream, after chilling, transfer the custard to a mixing bowl and whip with a hand mixer on medium-high until slightly aerated and spreadable (about 1–2 minutes). Be careful not to over-whip if gelatin was added (it can become grainy).

Portion

Spoon or pipe the cream into serving dishes (ramekins, glasses, or over cakes/desserts).

Garnish

Finish each portion with a light sprinkle of orange zest and an optional extra drop (1/4 tsp) of Grand Marnier per serving if desired. Refrigerate any unused cream. Consume within 3 days.