Steeping orange zest in the milk boosts the flavor of this virtually fat-free sauce, based on a classic crème anglaise.

EatingWell Test Kitchen
Source: EatingWell Magazine, October 1998


Recipe Summary

2 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Combine milk and orange zest in a small heavy saucepan. Bring almost to a simmer over low heat. Remove pan from heat, cover and let stand for 30 minutes.

  • Whisk egg, sugar and flour in a bowl until smooth.

  • Rewarm milk over low heat until steaming. Gradually add milk to the egg mixture, whisking constantly. Return mixture to saucepan.

  • Cook sauce over low heat, stirring constantly, until thick enough to coat the back of a spoon, 7 to 8 minutes. (Do not allow sauce to come to a simmer.) Remove from heat.

  • Pour sauce through a fine-meshed sieve into a bowl. Discard orange zest. Stir in Grand Marnier, if using. Place plastic wrap directly on the surface of the sauce and refrigerate until cold, about 2 hours.


Make Ahead Tip: Refrigerate for up to 2 days.

Nutrition Facts

18 calories; protein 0.8g 2% DV; carbohydrates 3g 1% DV; exchange other carbs; dietary fiberg; sugars 2.9g; fat 0.3g 1% DV; saturated fat 0.2g 1% DV; cholesterol 8.5mg 3% DV; vitamin a iu 41.1IU 1% DV; vitamin cmg; folate 1.7mcg; calcium 20.3mg 2% DV; iron 0.1mg; magnesium 2mg 1% DV; potassium 26mg 1% DV; sodium 9.7mg; thiaminmg 1% DV.