Recipe: Orange CremeAnglaise--NEW! NEW
2 cups heavy cream
1 cup milk (non skim)
6 Tbl white sugar
6 egg yolks
1 tsp vanilla
¼ cup of Triple Sec or Grand Marnier (if you do not cook with alcohol substitute water with 2 tsp of orange flavoring added, or use orange juice)
Scald half of the cream and half of the milk in a saucepan. (This means I heat it just until I see the tiny bubbles forming on the rim of the pan).
In a bowl, whisk the sugar and the egg yolks together. Slowly (and I mean SLOWLY) whisk the scalded cream into the egg yolk mixture. (If you add the egg faster than in a slow stream you will end up with scrambled eggs. Big yuk. So take your time). Now you are going to return the entire mixture, and the second half of the milk and cream, back into the saucepan and start to heat it. You do need to cook it, but slowly. Cook over low heat (do not boil), until the mixture thickens. I stir with a spoon the whole time, very slowly. I can start to feel it thicken and when it coats the back of the METAL spoon without running off I know it is done. This takes about five minutes. This is really a guess because it depends on what size of burner you have it on, but this is a guide.
Take it off the heat. You can strain it now if you want to. I do not do this unless I see any lumps appear. Then add your vanilla and Triple Sec and stir again. Let it cool down some and then store it in your refrigerator until ready to serve. I take it out of the refrigerator while I am clearing the dinner dishes just so it warms up a tad. It will still be cool but bringing it up from refrigerator temperature makes the taste stand out even more.
Enjoy. Cheers! Zola
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