Chef's Orange Creme Anglaise


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Member since 2007
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Serves 3 1/2 cups | Prep Time | Cook Time

Why I Love This Recipe

From my days as a restaurant pastry chef, this is a staple that we had on hand every day. It's the basis for many items in the pastry kitchen including creme brulee, ice cream, pots de creme, sabayon and mousseline sauce. It's a basic technique every baker should master.


Ingredients You'll Need

10 egg yolks
5 Tbsp sugar
pinch salt
3 1/4 cups whole milk
Zest of one orange


Directions

Questions, Comments & Reviews



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