Orange Cream Liqueur Dessert Recipes

ORANGE CREAM

Steps:

• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

FROSTY ORANGE CREME LAYERED DESSERT

Steps:

• Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum Foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
• Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in COOL WHIP; spread over sherbet in pan.
• Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

ORANGE CREAM LIQUEUR DESSERT

Steps:

• Scoop vanilla ice cream into dessert cups. Top each cup with 1-ounce orange liqueur. Garnish with orange zest and slices of orange.

CHOCOLATE ORANGE CREAM COCKTAIL

Steps:

• Mix two parts bittersweet chocolate powder and one part superfine sugar on a small plate. Rub the outside rim of a martini glass with water and then dip the outside rim into the chocolate-sugar mixture. Set aside.
• Add Godiva liqueur and Bailey's to a shaker filled two-thirds with ice. Shake for 30 seconds and strain into martini glass. Float Gran Marnier Centenaire over the top and garnish with orange twist.

LIQUEUR ORANGES

Steps:

• Using a zester, remove the rind of 2 oranges.
• (if you don't have a zester, use a vegetable peeler, then cut into fine strips).
• Place these in a saucepan and cover with cold water.
• Bring to the boil, and cook until slightly softened.
• Drain the peel, and return to the saucepan with the sugar, vanilla bean, and 125ml water.
• Simmer very gently until the strips become transparent.
• Peel all the oranges removing ALL the pith, then carefully segment.
• Place the oranges in a bowl.
• Remove the vanilla bean from the syrup (which will be rather thick).
• Add the liqueur and brandy then stir and pour this over the orange pieces.
• Cover and chill well.
• This looks good served in glasses with an extra thick cream.