Creme Anglaise Recipe

  • 3 Egg Yolks
  • 1/2 cup sugar
  • 1 cup scalded milk
  • 3 tablespoons orange liqueur
  • 1/4 teaspoon Boyajian orange oil
  • 1 cup heavy cream, whipped
Beat egg yolks with sugar until thick and pale. Gradually add scalded milk. Transfer to a saucepan, cook over low heat, stirring constantly, until custard thickens and begins to coat a wooden spoon. Remove from heat and strain through a fine sieve. Add orange liqueur and orange oil and chill. When cold fold in whipped cream.
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