As promised, here is the video recipe for the Orange CrèmeAnglaise recipe we featured in our Grand Marnier soufflé Valentine’s post.You’ll find it very similar to the written version we published beneath theaforementioned recipe, with a couple minor tweaks.In that version I said to use medium-low heat, but it’sprobably best to go for something a little closer to medium. I was erring onthe side of safety, but it does take a while to come up to temperature, sodon’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 reallyhave a problem with scrambled eggs.
I also remembered I like to stir a teaspoon of Grand Marnierinto the finished, cooled sauce for a little extra orange kick. Any time you heata liqueur, the alcohol will evaporate, which does change the flavor. By addinga bit at the end, we get that wonderful orange cognac flavor in all its undiminishedglory. I hope you give this easy, incredibly delicious, and versatile dessert saucerecipe a try soon. Enjoy!
Crème Anglaise Sauce:(Makes about 1 cup)1 cup heavy cream1/3 cup white sugar2 large egg yolks1/4 tsp vanilla extract1 tbsp Grand MarnierOnce sauce is cooled, add:1 tsp freshly grated orange zest1 tsp Grand Marnier, stirred into cold saucePin It Now!
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