10852 Blood Orange Crème Anglaise 15 mins 15 mins 2 servings Sat Dec 30 11:30:00 -0800 2006 Wed Mar 12 23:36:44 -0700 2008 Medium French CHOW http://www.chow.com/recipes/10852 Thu, 13 Mar 2008 06:36:44 GMT The classic dessert sauce gets a citrus twist The classic dessert sauce gets a citrus twist. Nature has given us a wonderful mutation in the blood orange. With subtle sweetness and a hint of berry flavor, the fruit works great in this dessert sauce. Served hot or cold, it’s a wonderful accompaniment to cakes; it’s a particularly good pairing with our Chocolate Soufflé. You can even freeze it into ice cream!

This recipe was featured in our Valentine’s Day story.

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  • Combine cream, zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar.
  • In a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. Remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream.
  • Return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (It should look like melted ice cream.)
  • Strain through a fine mesh strainer. Serve hot or cold.
    • ]]>     http://www.chow.com/assets/2008/01/anglaise290.jpg Aida Mollenkamp 67 Condiment/Sauce 3/4 cup heavy cream

    ]]>     1 teaspoon blood orange zest, finely grated**

    ]]>     298 1/3 cup granulated sugar

    ]]>     1/4 cup freshly squeezed blood orange juice**

    ]]>     3 large egg yolks

    ]]>     154 sweet 50 dessert 1042 third date 52 frozen dessert 469 citrus 368 fruit 933 winter 782 autumn 1046 cold weather 769 crowd pleaser 1 chow 2395 aida mollenkamp