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Custard Sauce (Orange Creme Anglaise)
This custard sauce (orange creme anglaise) with it's zesty flavor from fresh oranges is the perfect finish for all of your fall desserts.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 202 kcal
Course:
Dessert
Cuisine:
American , British , Pakistani
Ingredients
- 1 ½ cup orange juice (see notes)
- 1 teaspoon orange zest
- 1 ½ cups milk (see notes)
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon vanilla bean paste (see notes)
- 4 egg yolks (see notes)
- ¾ cup sugar
Instructions
- Add the orange juice and zest to a pot and cook on high until you have a ½ cup reduction.
- Add the milk, cream, salt, and vanilla bean paste to this, and cook until you see foam on top, and turn off the stove at this time. (see notes)
- Whisk the egg yolks and combine them with the sugar.
- Add the egg mixture to the hot liquid mixture gradually until fully combined.
- Turn the heat back to low and keep stirring until the custard thickens, about 20 minutes. (see notes)
Cup of Yum
Notes
- The juice: While fresh orange juice is best, pulp-free bottled orange juice can be substituted.
- Milk: Always use full-fat milk when making dessert sauces.
- Vanilla bean paste: The paste has a more robust aroma than extract and adds vanilla specks to the dessert. If you decide to use extract, add it in at the end.
- Egg Yolks: Separate the whites properly, as they can make the custard stiff, and you want a pouring consistency. Please ensure not to overbeat the eggs to prevent too much air, as this can affect the final consistency of your yogurt.
- Heating the liquids: To prevent the eggs from curdling, turn the stove off as you add them and then back on at a low setting for the remaining cooking period.
- Cooking the custard: The best way to cook a perfect custard is to go low and slow. Stir constantly and cook on low heat for about 20 minutes (the time may vary from person to person due to differences in kitchen equipment). Turn the stove off when the custard has thickened, as overcooking can cause curdling.
- Fixing a curdled custard: If your custard is curdling, please refer to the 'expert tips' and FAQs above for help.
- Fixing a curdled custard: If your custard is curdling, please refer to the 'expert tips' and FAQs above for help.
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
119mg
(40%)
Sodium
99mg
(4%)
Potassium
186mg
(5%)
Fiber
0.1g
(0%)
Sugar
25g
(50%)
Vitamin A
517IU
(10%)
Vitamin C
24mg
(27%)
Calcium
83mg
(8%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 202
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 119mg | 40% |
| Sodium | 99mg | 4% |
| Potassium | 186mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 25g | 50% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 83mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.