Blood Orange Creme Anglaise Recipe

• 3/4 cup heavy cream
• 1 teaspoon blood orange zest, finely grated
• 1/3 cup granulated sugar
• 1/4 cup freshly squeezed blood orange juice
• 3 large egg yolks

1. Combine cream, zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar.
2. In a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute.
3. Remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream.
4. Return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes.
5. (It should look like melted ice cream.)
6. Strain through a fine mesh strainer.
7. Serve hot or cold.

heavy cream, orange zest, sugar, freshly squeezed blood orange juice, egg yolks

Taken from www.chowhound.com/recipes/blood-orange-creme-anglaise-10852 (may not work)