The Australian Women’s Weekly Food Magazine
4 ways Sweet endings with 1. Orange liqueur custard
DESSERT SAUCES
Sugar and spice and all things nice... the finishing touch to your festive feast.
PREP + COOK TIME 20 MINUTES MAKES ABOUT 1⅔ CUPS
Combine 2 tablespoons custard powder and ¼ cup caster sugar in a small saucepan. Gradually stir in ½ cup orange juice and 1 cup water. Stir mixture constantly over medium-high heat until it boils and thickens (or microwave on HIGH for 5 minutes). Stir in ¼ cup sour cream, 1 teaspoon finely grated orange rind and 1 tablespoon orange-flavoured liqueur. Serve hot.
Citrus-flavoured liqueurs include Cointreau and Grand Marnier. The custard can be made the day before; store, covered, in the fridge. Reheat custard gently when required. Not suitable to freeze.
3. Cinnamon brandy sauce PREP + COOK TIME 20 MINUTES MAKES ABOUT 2¼ CUPS
Combine 2 teaspoons ground cinnamon, 3 teaspoons arrowroot and ¼ cup caster sugar in a small saucepan; gradually stir in 1½ cups water until smooth. Stir constantly over medium-high heat until sauce boils and thickens. Reduce heat. Simmer, uncovered, for 2 minutes (or microwave on HIGH for 2 minutes). Stir ¼ cup brandy and 15g butter into sauce until combined. Serve sauce hot.
Arrowroot is a thickening agent; it is available in the baking aisle in supermarkets. Sauce is best made on the day of serving. This recipe is not suitable to freeze.
2. Rum cream sauce PREP TIME 10 MINUTES (+ REFRIGERATION) MAKES ABOUT 3 CUPS
Beat 125g softened cream cheese and 30g softened butter in a small bowl with an electric mixer until mixture is light and creamy. Beat in 2 cups sifted icing sugar, 1 egg and 1 teaspoon lemon juice. Transfer mixture to a large bowl, then fold in 300ml whipped thickened cream and 2 tablespoons rum. Refrigerate the sauce for several hours before serving.
This sauce can be made up to 2 days ahead; store, covered, in the fridge. This recipe is not suitable to freeze.
4. Creamy custard sauce PREP + COOK TIME 25 MINUTES MAKES ABOUT 1 CUP
Combine ¼ cup caster sugar and ½ cup water in a small saucepan. Stir constantly over medium-high heat, without boiling, until sugar is dissolved. Bring to the boil. Reduce heat. Simmer, uncovered, for 7 minutes or until sugar syrup is reduced to about ¼ cup. Beat 2 egg yolks in a small bowl with an electric mixer until thick and creamy. Gradually beat in hot sugar syrup in a thin, steady stream, beating until mixture is thick and creamy. Fold in ½ cup lightly whipped thickened cream. Refrigerate until ready to serve.
Flavour the sauce with 2 tablespoons of your favourite liqueur, folded in with the cream. Sauce can be made 2 days ahead; store, covered, in the fridge. This recipe is not suitable to freeze.