Crème Anglaise aux Oranges
Técnica

As well as chocolate this goes well with most desserts, and is a very good filling in Pâtisserie Danoise with sweet fruit.

Ingredienti:

• one vanilla pod, split in half along the length
• 250ml/9floz of milk
• finely grated zest of ½ orange
• two medium egg yolks
• 25g/1oz
• one teaspoon of cornflour

Técnica

1. Scrape the seeds from the vanilla pod, then place them in a small pan along with the pod, milk and orange zest. Bring the milk to the boil, then allow to stand away from the heat for five minutes to allow infusion.
2. Beat the egg yolks with the sugar and cornflour in a bowl big enough to hold the milk. Slowly pour the contents of the pan onto the yolks, stirring until smooth.
3. Return to the pan and cook over a low heat for five minutes, stirring slowly until it is thick enough to coat the back of a spoon.
   
   Nota Bene: serve warm, or froid et seule. Can also be made with milk alternatives such as soya milk.

Goce!

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