Ina Garten Orange Sauce

Ina Garten orange sauce is a silky stovetop custard with egg yolks, whole milk and Grand Marnier that comes together in 25 minutes, plus chilling time. Try this make ahead dessert sauce for holiday dinners or Sunday brunch, since it's an easy, simple recipe that spoons over cake, berries or bread pudding.

Cook the custard only until it hits 180°F and coats the back of a spoon. Go higher and the yolks scramble, which leaves you with a grainy sauce instead of a smooth one.

Ina Garten included this sauce in her Make It Ahead cookbook from 2014 for hosts who want dessert finished before guests arrive. Pouring it through a fine-mesh sieve right after cooking stops the heat and catches any stray bits, so it stays velvety.

Source: Make It Ahead (2014)

Ina Garten Orange Sauce

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

120

kcal

A custard base thickened gently over medium-low heat, then strained and chilled until cold and creamy. Cognac, Grand Marnier and fresh zest stir in at the end, so the orange flavor stays bright.

Ingredients

• 4 extra-large egg yolks, at room temperature (see note)
  

• 1/2 cup sugar
  

• 1 teaspoon cornstarch
  

• 1 3/4 cups scalded whole milk (see note)
  

• 1 teaspoon pure vanilla extract
  

• 1 1/2 teaspoons Cognac or brandy
  

• 1 tablespoon Grand Marnier liqueur
  

• 1/4 teaspoon grated orange zest
  

Directions

• Beat the yolks: Beat 4 extra-large egg yolks and 1/2 cup sugar in a mixer with the paddle attachment on medium-high speed for 3 minutes. Then reduce to low speed and mix in 1 teaspoon cornstarch, once the mixture is very thick.
• Add the hot milk: With the mixer still on low, slowly pour in 1 3/4 cups scalded whole milk. A liquid measuring cup makes the pouring easy and keeps the stream steady.
• Cook the custard: Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon. It's done at 180°F on a candy thermometer, when it thickens to the consistency of heavy cream and coats the spoon.
• Strain the sauce: Pour the sauce through a fine-mesh sieve into a bowl right away, because it keeps cooking in the hot saucepan. Skipping this can overcook the eggs.
• Flavor and chill: Stir in 1 teaspoon pure vanilla extract, 1 1/2 teaspoons Cognac or brandy, 1 tablespoon Grand Marnier liqueur and 1/4 teaspoon grated orange zest. Then cover the bowl and chill the sauce until cold.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What does scalded milk mean and how do I do it?

Scalding means heating the milk to just below the boiling point. You'll see small bubbles forming around the edge of the pot, and that's your cue to take it off the heat.

Can I leave the eggs out at room temperature?

Yes, it's nicely safe to leave eggs out overnight, since the shell protects them from bacteria. Room-temperature yolks blend more smoothly with the sugar and the hot milk.

Can I make this orange sauce without alcohol?

You can leave out the Cognac and the Grand Marnier and still get a good vanilla-orange custard. For more orange flavor, add a little extra zest or a splash of orange juice.

How far ahead can I make it?

This is a make-ahead sauce, so prepare it a day or two before serving and keep it covered in the fridge. Give it a quick stir before it goes on the table.

What's the most common mistake with this sauce?

Overheating is the biggest problem, because above 180°F the yolks scramble and the sauce turns grainy. Keep the heat at medium-low, stir constantly and strain it the moment it thickens.