Steeping orange zest in the milk boosts the flavor of this virtually fat-free sauce, based on a classic crème anglaise. Source: EatingWell Magazine, October 1998

EatingWell Test Kitchen


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; 0.3 g total fat; 0.2 g saturated fat; 9 mg cholesterol; 10 mg sodium. 26 mg potassium; 3 g carbohydrates; 3 g sugar; 0.8 g protein; 41 IU vitamin a iu; 2 mcg folate; 20 mg calcium; 2 mg magnesium;