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Blood Orange Crème Anglaise
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Total Time: 15 mins

Active Time:

Makes: 2 servings

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.

Instructions

  1. 1Combine 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.
  2. 2In 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.
  3. 3Return 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.)
  4. 4Strain through a fine mesh strainer. Serve hot or cold.
  • Blood Orange Crème Anglaise
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