Orange Anglaise Custard

This orange anglaise is a delightful and versatile custard sauce that adds a burst of citrus flavor to a variety of desserts. With its smooth, creamy texture and fragrant orange zest, it elevates any dish it’s paired with. It works well with baked desserts such as clafoutis and pies or puddings with stone fruits. The marionberry clafoutis would be just such a dessert crying out for a citrusy and seriously smooth sweet sauce. The recipe is straightforward, requiring careful attention during the cooking process to achieve the perfect consistency. Just enjoy that luscious, velvety goodness of homemade orange anglaise with your favorite sweets!

Preparation and Cooking Times

• Prep time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Equipment Needed

• Medium saucepan
• Mixing bowl
• Whisk
• Fine mesh sieve
• Measuring cups and spoons
• Heatproof spatula

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 4 large egg yolks
• 1/3 cup granulated sugar
• Zest of 1 orange
• 1/2 tsp vanilla extract
• A pinch of salt

Preparation

1. Prepare Ingredients

• Zest the Orange: Use a microplane or fine grater to zest the orange, ensuring only the orange part is grated and not the white pith, which can be bitter.
• Separate the Eggs: Separate the egg yolks from the whites, reserving the yolks in a mixing bowl. The whites can be saved for another use.

2. Heat the Cream and Milk

1. Combine Dairy and Zest: In a medium saucepan, combine the heavy cream, whole milk, and orange zest.
2. Heat Mixture: Place the saucepan over medium heat and heat the mixture until it is just about to boil, stirring occasionally. Once small bubbles start to form around the edges, remove it from the heat.

3. Mix Egg Yolks and Sugar

1. Whisk Yolks and Sugar: While the cream mixture is heating, whisk the egg yolks, granulated sugar, and a pinch of salt in a mixing bowl until the mixture becomes pale and slightly thickened.

4. Temper the Egg Yolks

1. Add Hot Cream: Slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the yolks from curdling. This process is called tempering.
2. Combine Mixtures: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.

5. Cook the Anglaise

1. Heat Gently: Place the saucepan back over medium-low heat. Cook the mixture, stirring constantly with a heatproof spatula, until it thickens enough to coat the back of the spatula. This should take about 5-7 minutes. Be careful not to let the mixture boil, as this can cause it to curdle.
2. Check Thickness: To check if the anglaise is ready, dip the spatula into the sauce and run your finger through the coating on the spatula. If the line holds, the sauce is done.

6. Strain and Flavor

1. Strain the Sauce: Remove the saucepan from the heat and immediately strain the orange anglaise through a fine mesh sieve into a clean bowl to remove the zest and any cooked egg bits.
2. Add Flavorings: Stir in the vanilla extract to enhance the flavor.

7. Cool and Serve

1. Cool the Anglaise: Allow the orange anglaise to cool slightly at room temperature, then cover and refrigerate until chilled if you prefer it cold. It can also be served warm.
2. Serve: Serve the orange anglaise as a sauce over desserts such as cakes, tarts, or fresh fruit, or as a pouring custard alongside puddings or crumbles.

Notes

• Storage: The orange anglaise can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving if it has thickened.
• Consistency: If the sauce is too thick, you can thin it with a bit of cold milk or cream until it reaches the desired consistency.