Recipe

Orange Creme Anglaise

  • Yield: About 2 1/2 cups

Ingredients

  • 2 cups half-and-half
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1 teaspoon freshly grated orange zest
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons orange-flavored liqueur

Directions

  • n a medium saucepan, bring the half-and-half, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean.
  • In a medium bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot half-and-half, and whisk until well incorporated. Add the egg mixture to the saucepan with the remaining half-and-half and cook, stirring, over medium heat, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to chill quickly. Add the orange flavored liqueur and stir to combine.
  • Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.