Friday, February 15, 2013

Orange Crème Anglaise – Not a Day Late, but 364 Days Early!

As promised, here is the video recipe for the Orange Crème Anglaise recipe we featured in our Grand Marnier soufflé Valentine’s post. You’ll find it very similar to the written version we published beneath the aforementioned recipe, with a couple minor tweaks.

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
1 tsp Grand Marnier, stirred into cold sauce

View the complete recipe


ChristineDux said...

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.

Sandra Schultz said...

OMG!! This looks GREAT! Also MUST have your chocolate cake recipe!!! It looks maybe even a little better than mine!!!!

Gimme, gimme, gimme!!!

Marc Casavant said...

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!


Norm Goings said...

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!

Monica said...

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.

bdwilcox said...

Not only a day late, but a dollop short!

philogaia said...

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?

Chef John said...

Not sure, never tried without sugar!

Ms Lemon of Make Mine Lemon said...

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:(

Jay M. said...

Ok, seriously, did you make that cake? If not, where might one look for it? Because it looks crazy good.

Chef John said...

Yes, I will show the cake recipe!

Meghan said...

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.

zeniada said...

Do you have to use a heavy bottomed pot? and what can you use instead of the Grand Marnier? Thanks

RidleyS said...

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.

Frank Mastandrea said...

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.

Deena said...

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.

Reyn Mito said...

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?