ORANGE & CARDAMOM CRÈME ANGLAISE
Here's a quick and easy way to get that creamy, dreamy dessert sauce with a zesty twist - where citrus meets spice in the most delightful way. A rich, flavorful sauce ready to jazz up your desserts. Keep it chilled and enjoy whenever you need a sweet, zesty kick!
Ingredients
- 2 cups whole milk
- 4-5 cardamom pods
- 1 Tbsp orange zest(1-2 oranges)
- 7 tbsp sugar
- Pinch of salt
- 6 large egg yolks
Instructions
- In preparation, make an ice bath by putting ice cubes and a small amount of cold water into a large bowl and resting a smaller metal or glass bowl in the ice. Set a fine mesh strainer over the top.
- Pour the milk into a medium saucepan and add the cardamom pods, orange zest, sugar and salt. Warm gently (stirring until the sugar is dissolved) just to the simmer point, then remove from heat, cover, and put aside. If you want, you can take the cardamom pods out at this stage.
- Whisk the yolks in a separate small bowl.
- Pour a little of the warmed milk into the egg yolks, whisking continuously as you add. Now whisk the remaining egg yolk mixture back into the saucepan of milk in a thin stream. Cook over moderate/low heat, stirring constantly with a heatproof spatula or wooden spoon, until the custard begins to thicken and coats the spatula (if you hold the spoon up sideways and run a finger through the custard coating, the line should hold without the custard moving). This process can take 8-10 minutes or more depending on your stove; you’re wanting to bring it to a pre-simmer stage where it steams but the surface remains still – (170-175°F or 77-80°C, if you’re using a thermometer).Watch it carefully; if the mixture gets too hot it will curdle.* See tip below.
- Immediately strain the custard into the bowl set over ice. Whisk the custard until it’s cool.
- The sauce can be refrigerated for up to a couple of days. Simply place plastic wrap directly over the surface so that it doesn’t develop a skin.
Notes
*Tip: If the custard overheats and curdles, you may be able to rescue it by pouring the mixture immediately into a blender and process until smooth, then strain. Thanks to Stephanie Jaworski (Joy of Baking.com) for the tip.
Nutrition
Calories: 485kcalCarbohydrates: 58gProtein: 17gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 580mgSodium: 118mgPotassium: 467mgFiber: 1gSugar: 54gVitamin A: 1131IUVitamin C: 1mgCalcium: 382mgIron: 2mg
Tried this recipe?Let us know how if you liked it in the comments below!