As promised, here is the video recipe for the Orange Crème
Anglaise recipe we featured in our Grand Marnier soufflé Valentine’s post.
You’ll find it very similar to the written version we published beneath the
aforementioned recipe, with a couple minor tweaks.
In that version I said to use medium-low heat, but it’s
probably best to go for something a little closer to medium. I was erring on
the side of safety, but it does take a while to come up to temperature, so
don’t be afraid to crank the heat up a little if you’re feeling impatient.
Unless you let this simmer, which you aren’t going to do, you shouldn’t really
have a problem with scrambled eggs.
probably best to go for something a little closer to medium. I was erring on
the side of safety, but it does take a while to come up to temperature, so
don’t be afraid to crank the heat up a little if you’re feeling impatient.
Unless you let this simmer, which you aren’t going to do, you shouldn’t really
have a problem with scrambled eggs.
I also remembered I like to stir a teaspoon of Grand Marnier
into the finished, cooled sauce for a little extra orange kick. Any time you heat
a liqueur, the alcohol will evaporate, which does change the flavor. By adding
a bit at the end, we get that wonderful orange cognac flavor in all its undiminished
glory. I hope you give this easy, incredibly delicious, and versatile dessert sauce
recipe a try soon. Enjoy!
into the finished, cooled sauce for a little extra orange kick. Any time you heat
a liqueur, the alcohol will evaporate, which does change the flavor. By adding
a bit at the end, we get that wonderful orange cognac flavor in all its undiminished
glory. I hope you give this easy, incredibly delicious, and versatile dessert sauce
recipe a try soon. Enjoy!
Crème Anglaise Sauce:
(Makes about 1 cup)
1 cup heavy cream
2 large egg yolks
1/4 tsp vanilla extract
1 tbsp Grand Marnier
Once sauce is cooled, add:
1 tsp freshly grated orange zest
1 tsp Grand Marnier, stirred into cold sauce
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