In that version I said to use medium-low heat, but it’s
probably best to go for something a little closer to medium. I was erring on
the side of safety, but it does take a while to come up to temperature, so
don’t be afraid to crank the heat up a little if you’re feeling impatient.
Unless you let this simmer, which you aren’t going to do, you shouldn’t really
have a problem with scrambled eggs.
I also remembered I like to stir a teaspoon of Grand Marnier
into the finished, cooled sauce for a little extra orange kick. Any time you heat
a liqueur, the alcohol will evaporate, which does change the flavor. By adding
a bit at the end, we get that wonderful orange cognac flavor in all its undiminished
glory. I hope you give this easy, incredibly delicious, and versatile dessert sauce
recipe a try soon. Enjoy!
Crème Anglaise Sauce:
(Makes about 1 cup)
1 cup heavy cream
1/3 cup white sugar
2 large egg yolks
1/4 tsp vanilla extract
1 tbsp Grand Marnier
Once sauce is cooled, add:
1 tsp freshly grated orange zest
18 comments:
I made this yesterday, without the video, to go with the Grand Marnier soufflés. And I just want to say that I did ok without help, but what makes Chef John great is the information he provides about technique. I made the sauce successfully, but the video explains about temperature, timing, and signs of doneness. It would have been much easier with his help.
Chef John,
Whenever I'm having a crappy day or I am just plain stressed out, I come on here and I watch you cook. You take my stress away! Keep up the good work, man!
-Marc
I'm doing this and the soufflé for a belated Valentine's dinner with my wife. The timing couldn't be better for me.
Thanks Chef!
I made souffle and sauce without the video and it came out fabulous. The sauce i made on my induction top and it was a blast so easy and relatively easy. Also taught me that butter sauces cook better on a low heat.
Not only a day late, but a dollop short!
Is the presence of real sugar a factor in the texture of the final dish here or can one mess with replacing it with a combo of honey and stevia?
Not sure, never tried without sugar!
Chef John, There is a place in heaven for you. You make it all look so easy.
I would love to have your cookware in white. It appears it only comes in colors now:(
Ok, seriously, did you make that cake? If not, where might one look for it? Because it looks crazy good.
Yes, I will show the cake recipe!
I've tried to make this twice before (using the "standard" methods) and both times - vanilla flavored scrambled eggs. Made this today using your method - success! So many of your recipes have made me look good - I feel like I owe you a fruit basket or something.
Do you have to use a heavy bottomed pot? and what can you use instead of the Grand Marnier? Thanks
I made this a few days ago and it never made it to the plate..I ATE IT ALL..IS THAT BAD? Anyway, is there a way to make this into a pudding..if not I am about to go through a lot of heavy cream. I and my cardiologist thank you.
I just finished having this for desert. I made this with the Creme Anglais sauce. It truly is a fantastic desert. A couple of thoughts though. When coating the ramekin with butter and sugar try and use a powdered sugar of a finer grained sugar. It is a bit course when eating the souffle. Also the creme anglais does not use all the egg white. Go ahead and whip that with the whites for the souffle and use the extra on the side of the souffle with the creme anglais for a very nice looking and tasty side effect. Overall Chef Jon is the best. Thanks for the great recipes.
I just started this, but used the whites instead of the yolks. Obviously its ruined. But what can I do with the creme/sugar/2 whites????? Woops.
Hi Chef, can I put in the orange zest during the slow heating phase? It seems it would give up more of its flavor as it is cooked. Bonus in being strained out with any egg bits for a truly smooth final product.
What do you think?
Since you're not a fan of the chocolate souffle, why not share a chocolate mousse for Valentine's Day, Chef John? Chocolate mousse has all the things you like about chocolate desserts without the air bubbles. Enjoy with someone you love.
@Reyn Mito, may I suggest orange oil during the heating phase and adding the orange zest at the end so you don't lose it when you strain the creme anglaise? It will solve your worries about how much of the orange flavor is best demonstrated and still gives you the orange zest which will add a burst of flavor every time you chew the zest.
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