4 egg yolks or 2 whole eggs
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
125 ml (4 fl oz) milk
grated rind of 1 orange
125 ml (4 fl oz) single cream
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
125 ml (4 fl oz) milk
grated rind of 1 orange
125 ml (4 fl oz) single cream
method
1. In a mixing howl, heat the egg yolks or the whole eggs with the sugar and milk.
2. Stir in the orange rind and cream.
3. Pour into a double saucepan or into a heatproof bowl placed over a saucepan of simmering water.
4. Cook, stirring all the time, until the sauce thickens.
5. Serve hot or cold.
Do not allow the sauce to boil or it will curdle.
2. Stir in the orange rind and cream.
3. Pour into a double saucepan or into a heatproof bowl placed over a saucepan of simmering water.
4. Cook, stirring all the time, until the sauce thickens.
5. Serve hot or cold.
Do not allow the sauce to boil or it will curdle.
serving amount
makes about 250 ml (8 fl oz)
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