Creme Anglaise Sauce

1. 1

   Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.

2. 2

   Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.

3. 3

   Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.