Blood Orange Crème Anglaise
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.
- 3/4 cup heavy cream
- 1 teaspoon blood orange zest, finely grated
- 1/3 cup granulated sugar
- 1/4 cup freshly squeezed blood orange juice
- 3 large egg yolks
- 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.
- 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.
- 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.)
- 4Strain through a fine mesh strainer. Serve hot or cold.
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