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Orange Creme Anglaise




Source of Recipe


Internet


List of Ingredients




1+ cup milk
3 egg yolks
1/3 cup granulated sugar
1 tsp. pure vanilla extract
2 tbsp. butter
2 tbsp. Cointreau or Grand Marnier orange liqueur
2 tsp. finely minced orange peel


Recipe



Pour the milk into a small saucepan over medium heat. Warm the milk but do not let it boil. In another saucepan over medium-low heat, place the egg yolks and the granulated sugar. Whisk the egg yolks and sugar until it is creamy and bright yellow. Do not let the egg mixture get too hot or the eggs will scramble. Slowly pour the warmed milk into the egg yolk mixture while beating the egg yolks with a wire whisk. Continue to whisk the mixture until the milk is fully combined with the egg yolks. Using a wooden spoon, cook the custard over medium-low heat until it thickens and coats the back of the spoon, about 10 minutes. Pour the custard through a fine mesh sieve into a bowl to remove any solid pieces of egg. Stir in the butter, orange liqueur and minced orange peel. Pour the custard into an airtight container and refrigerate until ready to use. The creme anglaise can be served chilled or heated. To heat, warm the custard in a bowl over boiling water until just heated through.

Makes 1 cup of sauce