In that version I said to use medium-low heat, but it�s probably best to go for something a little closer to medium. I was erring on the side of safety, but it does take a while to come up to temperature, so don�t be afraid to crank the heat up a little if you�re feeling impatient. Unless you let this simmer, which you aren�t going to do, you shouldn�t really have a problem with scrambled eggs.
I also remembered I like to stir a teaspoon of Grand Marnier into the finished, cooled sauce for a little extra orange kick. Any time you heat a liqueur, the alcohol will evaporate, which does change the flavor. By adding a bit at the end, we get that wonderful orange cognac flavor in all its undiminished glory. I hope you give this easy, incredibly delicious, and versatile dessert sauce recipe a try soon. Enjoy!
Cr�me Anglaise Sauce:
(Makes about 1 cup)
1 cup heavy cream
1/3 cup white sugar
2 large egg yolks
1/4 tsp vanilla extract
1 tbsp Grand Marnier
Once sauce is cooled, add:
1 tsp freshly grated orange zest
1 tsp Grand Marnier, stirred into cold sauce
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