Chef's Orange Creme Anglaise
Why I Love This Recipe
From my days as a restaurant pastry chef, this is a staple that we had on hand every day. It's the basis for many items in the pastry kitchen including creme brulee, ice cream, pots de creme, sabayon and mousseline sauce. It's a basic technique every baker should master.
Ingredients You'll Need
10 egg yolks
5 Tbsp sugar
pinch salt
3 1/4 cups whole milk
Zest of one orange
