Orange Sauce

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 4 extra-large egg yolks, at room temperature
  • 1/2 cup sugar
  • 1 teaspoon cornstarch
  • 1 3/4 cups scalded whole milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons Cognac or brandy
  • 1 tablespoon Grand Marnier liqueur
  • 1/4 teaspoon grated orange zest
Directions
  • Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.

  • With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.

  • Serve with Dark Chocolate Terrine

  • Photograph by Johnny Miller

To "scald" milk for the sauce, heat it to just below the boiling point. You'll see bubbles forming around the edge.


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