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


Recipe Summary test

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

1 tablespoon
18 calories; protein 0.8g; carbohydrates 3g; sugars 2.9g; fat 0.3g; saturated fat 0.2g; cholesterol 8.5mg; vitamin a iu 41.1IU; folate 1.7mcg; calcium 20.3mg; iron 0.1mg; magnesium 2mg; potassium 26mg; sodium 9.7mg.

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