A Crème Anglaise is a type of pouring dessert cream, or thin custard. It is prevalent in many different desserts in France, even though it directly translates to Dessert Cream. Normally it is flavored with vanilla bean, but I decided to switch it up a bit and make a blood orange Crème Anglaise to pair with my Blood Orange Cointreau Souffle.
Now, there are a lot of ways to make a custard and they usually tend to be quite finicky. However I’ve decided to adopt the Chef John strategy and just do the entire thing in one saucepan. I find the result is exactly the same as if you properly temper it like you would be taught in culinary school, but this way is much easier for the average person.
I love blood oranges because they have such a deep red color it adds a great contrast to things like salads, pork, and especially desserts. Now, you never know how dark it will be until you cut into it, so I was very happy with the ones I got at the market. Now, for the blood orange Crème Anglaise we only need about a tablespoon of juice, but if you are looking for a great project to do, definitely try my Blood Orange Cointreau Souffle.
In a saucepan on very very low heat add the heavy cream, sugar, and egg yolks all at once. Start mixing everything together with a spatula constantly stirring so you do not cook the egg. Once everything is combined I add the tablespoon of blood orange juice and keep stirring until you get the right consistency.
There are two ways to determine the right consistency. The first you do in the pan with the spatula. If the liquid does not immediately fill in the gaps then you are done. It should still be liquid, so it will fill it in in 2-3 seconds or so, but not immediately. Then you should turn off the heat right away and run the blood orange Crème Anglaise through a fine mesh sieve into a container. Press down some plastic wrap on the surface so you don’t get a film and put it in the fridge. This blood orange Crème Anglaise should be served cold, but you can serve it warm if you like.
You can also do the spoon test. Dip the back of a spoon in the blood orage Crème Anglaise and then run your finger through the sauce. If the line stays broken your sauce is finished.
Blood Orange Crème Anglaise
Equipment
- Saucepan
Ingredients
- 2 large Egg Yolks
- 1 cup Heavy Cream
- 1/3 cup Sugar granulated
- 1 tbsp Cointreau
- 1 tbsp Orange Juice from the blood orange of course
Instructions
- In a saucepan on the lowest heat setting add the heavy cream, sugar, and egg yolks. Use a rubber spatula to mix everything together constantly stirring so the eggs to scramble. Make sure to scrape the spatula along the bottom at all times so no part of the sauce overheats.
- After about 2 minutes add the cointreau and blood orange juice and stir for another 3-4 minutes, or until the perfect consistency.
- Strain the Crème Anglaise through a fine mesh sieve into a ramekin or other container. Place plastic wrap directly on top of the liquid so a film does not develop. Place in the fridge. Serve chilled.
