Orange Crème Anglaise Recipe - Classic Custard Sauce for Desserts

Learn how to make a Orange Crème Anglaise Recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Orange Crème Anglaise Recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/231354/Creme-Anglaise-Sauce/

[@shannonericksen1291]

Figure 4, those hurt 🤼‍♂️

[@markciale5246]

Hey, Chef John. Would you put a piece of parchment/wax paper/Saran wrap directly onto the surface of the cooling crème anglaise to prevent a skin from forming?

[@m.theresa1385]

You’re the first I’ve heard refer to a figure 8 for stirring. That’s how we were taught in home ec. when I was a kid - it feels like centuries ago. Good childhood memories. (Serving this with a chocolate pudding cake.)

[@lorddelle]

this is my 12'th food wishes video in row, help xD

[@mzdiamondlover]

Kasper Andersen same 😩🤦🏼‍♀️

[@alwaysbored47]

Only 12th? Ah 4 years ago.. I'm sure you'll be an addict by now

[@lorddelle]

@@alwaysbored47 I'M STILL IN A LOOP ARRG Jk though ^^ I've learned to settle with a video once in a while :)

[@ivylee42069]

Theres no saving you now...😜 legends say 4 years later op is still trapped on food wishes videos 🤣

[@Rayis4444]

There’s no way back, I’m probably on my 50th

[@ShoryuKenny]

I tried being brave and did a figure 5. I pinched a nerve in my wrist. You have been warned, people, avoid the figure 5.

[@sharonsolana]

LOL!

[@andreatthenight3052]

😮😮😮

[@angiesiege]

I am so happy I found your recipe! My mother used to make this cake all the time... Sadly she passed away in 2003 and I have been unable to find a recipe for orange crunch cake that came anywhere near hers until now! This recipe brings back so many fond memories for my family and now I can give my mothers grand kids a little taste from the past. THANK YOU SO MUCH Gretchen! You don't know how much this means to me! PS. My family LOVED your orange crunch cake so much... it even brought tears to my aunts eyes because it brought back wonderful memories of her sister doing what she loved to do most - bringing happiness to her loved ones through baking. My aunt is excited that I have chosen to carry on my mothers tradition... because every family needs a great baker to make all those special deserts for holidays and family gatherings!

[@bharadwajturlapati962]

There is no cayenne :P

[@DraMaurenNavarro]

bharadwaj turlapati :)

[@etherdog]

Orange you glad you watch FoodWishes?!

[@mikeearls126]

thats funny shit right there

[@nalinir5092]

Heeheeheeeeee

[@williamdegiovanni2891]

Yep

[@bovko1]

I really had to laugh at the figures explanation

[@uniqued]

THE CHOCOLATE CAKE AT THE END... ITS SO THICK IM GONNA DIE!

[@MothraVsTheWorld]

I made this along with your sour cream coffee cake for a boy I had a crush for his birthday. And he is requesting I make it again, for our one year anniversary celebration. ♡ Thanks chef Jon

[@foodwishes]

Oh, but we do. And if you don't watch yourself, I will turn the full force and fury of that nation upon you.

[@Radjehuty]

I don't know if maybe there are different standards in other countries, but in the US, heavy cream is defined as cream with a minimum of 36% fat which just about all heavy creams usually are the minimum. Heavy whipping cream can vary from 30% to 40% fat. But if you're really not that sure, just melt together 3/4 cup milk and 1/3 cup butter and cool it. That should be a somewhat equivalent version of heavy cream that'd work in this recipe.

[@foodwishes]

Food Wishes nation has spoken..... Chocolate bundt cake added to the schedule!

[@midnightsg]

Looks amazing. It is crawfish season in Louisiana! Why not show us your own techniques for boiled crawfish?

[@fadisarsak8435]

Chef John, can you show us how to make mushroom sauce that come with steak. thanks.

[@Makimokichi]

Your comment is super old and I don't know if you already tried it out yet but yes pretty much any type of crème anglaise will go great with a flour-less chocolate cake. It's probably one of my favorite rich dessert pairings ever. : )

[@happyheyhi]

I ate at a place called Jason's deli and they had this sweet sauce for fruits but I used it for a sandwich and it was phenominal. I had a hard time trying to figure out what it was and I came across ur video. Thank u so much! And I'm glad u met chef bobby flay. U really should have ur own spot on the food channel. Anyways I love what u do here on KZbin especially with all your wittyness. I enjoy learning something new from everyone of your vids and I hope you continue doing more and more more!

[@foodwishes]

Thanks, but there's a fair amount of nonsense involved. ;)

[@joeries725]

When he put that slice of chocolate cake on the plate, I said "that's it, I got some cookin' to do"!

[@harmanjassar7014]

Same!!!!

[@sasukewoof]

I would just like to say, I have tried many many many of your recipes and they do taste just as amazing as you say they do.

[@gojeran]

Just made this sauce, its delicious! Tomorrow I shall make the souffles to go with it and I'll get lots of compliments.

[@blucheez19]

This youtube channel has more subscribers than the population of Iceland. Just throwing that out there.

[@cocolahtay]

I'm part of the nation. You taught me to make the best buttermilk biscuits I've ever tasted. Tried it four times already.

[@skycub99]

when i worked at a french bakery i used to put some of the creme anglaise in my morning cup of coffee... soooo good. lol.

[@flowerchild777]

THANK YOU! Someone else mentioned it, but hasn't updated on the comments. 👍

[@eateastIndian]

Simple and easy.. I can do it :)

[@1314yuki]

I use your souffle recipe to make dessert last night... everyone love it... the only thing we don't like is the Orange Crème Anglaise, the amount of sugar is too sweet when I put in the souffle..., instead of 1/3 cup sugar, 1/4 is good enough... overall, thanks for sharing... love your video, every easy step by step... and funny...

[@K2Phan]

As always, we do enjoy!!Thank you for this wonderful and really easy sauce which goes such a long way towards so many amazing other alternatives; like ice cream, truffles, and custard desserts. We even adapted it into chocolate grande marnier truffles. Just amazing!! Thank you

[@luandyelam6097]

what kind of sauces that would you suggest to serve along with a deep fried shrimps? thanks in advance Looks delicious btw

[@Radjehuty]

I'm positive it'll come out just fine. Even if the cream isn't as high as 35% fat, it'll still turn out delicious. Adding a pat of butter at the end will make things good as well. Most of the flavor complexity will come from the seasonings in that dish. Lobster packs a lot of flavor so it's doing most of the work. I wouldn't worry about it turning out perfectly. Just keep sipping the soup a little bit as you make it and decide on what it needs.

[@Radjehuty]

Then you have found a perfect substitute :) Heavy cream technically has 36% so 35% is virtually the same! Also, I should have told you now that I think about it, that you can actually add butter to normal milk to reconstitute milk with the appropriate amount of butter-fat percentage as heavy cream. But it's better to buy it from the store as-is. Nice find!

[@Piecesibble]

Foodwishes, foodwishes! Could you make a video on pastry cream? Thank-you!

[@kostbill]

Thanks a lot Radjehuty! I will try that, but first I will try to use the 35% cream as you first suggested!

[@jeffrey8770]

'Some white sugar'. Lol.. entire container there...

[@kristal.julien4414]

Can you link me with the ingredients.. need it for a school SBA .. seems like the one I wanted! thank you!

[@lifeline1702]

can we add orange juice instead of grand mernier.?

[@personwithnolife]

+lifeline1702 Orange oil is better if you can find it. I've never tried with orange juice though I assume it would work in the right ratio.

[@Radjehuty]

Good luck to you!!! This is actually an extremely easy sauce to make with his method. I whisked everything in a sauce pot before turning on the heat and brought it up to medium-low gradually before chilling it after it thickened. Yours will probably turn out better than mine as I used half&half..

[@stephjoelmom]

Great recipe. Easy to follow, thanks!

[@Forssa1]

Cake recipe: 1 package chocolate cake mix Fish-shaped candies Fish-shaped dirt Candy-coated peanut butter pieces (shaped like fish) Alpha resins Unsaturated polyester resin 9 large egg yolks 12 medium geosynthetic membranes An entry called: "How to Kill Someone with Your Bare Hands" Rhubarb, sliced Granulated rhubarb All-purpose rhubarb Grated orange rhubarb Rhubarb, on fire 1 large rhubarb Cross borehole electromagnetic imaging rhubarb Rhubarb juice Cordless electric needle injector

[@kalex888]

4am and still watching food wishes videos. Help

[@juliatam1657]

+kalex888 Just marry him, lol. I must agree Chef John is fantastic.

[@kalex888]

+Julia Tam lol... I would if I could.

[@ltdannichols]

Used this on Krispy Kreme. It was so obvious, fattening, and delicious.

[@Akito12345]

I actually modified this recipe into a savory black pepper garlic sauce...it turned out great but is that still considered a creme anglaise? Maybe I should just stop caring and just drink the sauce with a straw.

[@bbull71]

so thats what I had on my desert plate in restaurants! No more restaurants now

[@tessr.1000]

You are awesome Chef John! I watch all your videos and can't wait to get in my kitchen to try them. Thank you!!!

[@charlottethaithai6]

puse at 0.32.. making me smile

[@sunnysnsd1000]

Please do irish soda bread

[@tmcmat01]

Chef John. I made this yesterday to top some sticky toffee puddings I made. I'll never make it another way. I've been watching your videos for years. You helped me to simplify, yet enhance, my entire cooking process and menus. Thanks much. Oh... big debate in my house about how to pronounce your last name. Any help? Or are you still working on it, too?

[@no2religions]

look for a recipe for devil's food cake or some other "hot water" chocolate cake. Chef john also has a spice cake recipe that uses hot water. That is the only way I know to get that kind of moisture! Mmmmm..

[@mcgobble987]

got a video for that chocolate cake?! :D

[@nikki2giovi]

That chocolate cake looks gorgeous!!!!!

[@GaelinW]

Used this recipe to make Vanilla to go with an apple tart. Oh my, I just wanted to drink it all by itself. Definitely need to double of triple the recipe.

[@pabloricardodetarragon2649]

You can make a drinñk with the vanilla creme anglaise. Just add a good rhum or a good whiskey. It's called rompope in Mexico, there are many variants. The Advocaat in Netherlands is pretty similar.

[@virginiaanderson7276]

Im actually thinking of making it to use as a coffee creamer 😋☕

[@GaelinW]

@@virginiaanderson7276 - Interesting. I wonder if the vanilla flavor would survive the coffee. It's very much there as a sauce but when mixed in coffee?

[@virginiaanderson7276]

@@GaelinW the thought occurred to me when I had made a Vietnamese egg coffee and it tastes like custard and thought creme anglaise would be similar. I'll update once I've tried it :)

[@flowerchild777]

@@virginiaanderson7276 Where's the update? I hope you get this😆

[@Radjehuty]

Ahhh well clotted cream is actually "cooked" and has a cooked milk flavor to it. You'd have to re-dilute this with a little milk or water before using because this is basically nothing but milk fat that was skimmed off the top of full-fat cow milk. What do you use in coffee? What kinds of cream are available to you where you live?

[@Radjehuty]

there really isn't a substitute. Heavy cream is used because of the fat content. I used Half & Half with decent success, and you could probably use whole milk, but that's about it. Maybe you could use milk and corn starch as a thickener...but honestly you don't make these kinds of recipes if you're worried about calories. Just cut down on portion sizes lol.

[@clockWorks10]

"Viscosity get thicker" thats redundant. "viscos" means thickening. Ihe corect way to say it would be "viscosity increase".

[@kostbill]

I can find normal cream (35%) and I can find clotted cream from a very expensive super market. You think that 35% cream would do the job? I can actually find heavy cream but they sell it for professional use, so it is a 5 or a 10 kilo (about 10 or 20 pounds), so I will have to throw most of it away!

[@Radjehuty]

There's no real substitute. It's an orange-flavored cognac that's fortified with brandy. It has a deep subtle orange flavor to it. If you don't have any and don't want to get any, just leave it out and use some more vanilla extract and orange zest. Perhaps a litte bit of brown sugar.

[@LisaAnnMcPherson]

no sah that chocolate cake looks soooooooooooooooooooooooo moist and scrumptious and YUMMMMMMMMMMMMMMMMMMM. plz make it, plz plz plz plz plz plz plz plz plz plz plz plz to the infinity power plz

[@MrBigjack71]

If use 3/4 milk and 1/4 melted butter for my heavy cream as substitute will this still work?

[@tylerdaniels7831]

Who else listens to this wile playing your favorite fps

[@MrGlennJohnsen]

in culinary school I learned that 1 ts of corn starch per egg will protect the egg from curdle, don't know if it's bullshit or not but mine comes out smooth as silk every time.

[@hgroleau447]

I made this creme anglaise for my brunch I double the receipe everybody love-it so easy to make thank you so much Happy New Year

[@idunnoproductionzz]

actually he really does... i would know this guy is the consensus of my life online... and offline..

[@serginietor]

wrong, the most moist cake is the one in the movie "matilda", although this one's pretty darn close

[@NoellaMai]

Great, now I'm curious. WHAT WAS HIS COMMENT?

[@SiCKxSAViOUR]

Fun fact: there are no muscles in your fingers. The muscles in your palms and forearms control the movement of your fingers.

[@WoodieW]

Naturally I'd consider nothing to be better than sex(hey, I'm not even 30, I'm allowed to say this!) but yes, this cake could be equally delightful :o

[@jeaniebaby001]

Chef John have you made caramel candy before on this channel? If you haven't please do one! I thought of it because you mentioned temperature.. x)

[@syrenxcove]

Thanks for bring back horrid memories of making creme anglaise 400 times in culinary school. Oh god why.

[@KIMMIEnFLORIDA]

This video is not only a recipe but also the trailer teaser for that CHOCOLATE CAKE! Oh pulease let that be the next FOOD WISH VIDEO!!!

[@Ocasek77]

Chef John please make something really piquant some time soon!

[@scruffthemagicdragon]

I like your tricks to see when it's done. Maybe next time I won't scramble my eggs waiting waiting for a sign from the heavens.

[@claysiecross4952]

I love how he said congratulations 😂

[@kostbill]

I already asked in the lobster bisque video but didn't get any answer. Substitute for heavy cream??? Thanks.

[@novaface]

THAT CHOCOLATE CAKE O.O

[@no2religions]

I put lots of orange zest in at the beginning then it is strained out.

[@Makimokichi]

Please, please, please, please Chef John...make a video of that cake for us. It's just cruel not to.

[@Trumpetnote]

You can also go with an orange crush soda pop reduced into a syrup where you then add heavy creme.

[@emma9sachi]

Made your chocolate cake last week, it was divine and loved by all!!! Thanks so much!!!!! ❤️ 😋😍😍😍

[@peepslostsheep]

Chef John... Please, please, please tell me you're going to give us that chocolate cake recipe?

[@antonb000]

not a fan of citrusy deserts, but god dammit if chef john doesn't make everything look delicious

[@DiamantGirlNextDoor]

can u make that desert that you put it on the plate with this sauce? it looks very delicious :)

[@branjobu96]

You teased us with that Chocolate Cake. Are you finally going to grant my ultimate foodwish?

[@imjohnfreeman]

everyone best beware, chef john's got ICBMs on deck. (inter-cayennetinental ballistic mixes)

[@varusagaming4969]

nice and sweet chef john:) .....how u pulling your ring finger is that even possible?

[@jimmurphy5709]

+CallofDuty Thanks!

[@PlatypusGuitar]

Im french (french canadian actually) so I appreciate of you put the accent on the E of crème in the title. This insignificant detail tickles my frenchness.

[@luluzulu3538]

Is the cup an imperial or a metric measure? It's very important to have that measuring correct

[@ZackyTay]

Omg the cake look so moist and delicious

[@2lipToo]

This was WAY too sweet but I trusted...won't do that again.

[@cookmaz1610]

That was the moistest cake in the planet.

[@pumpkins1984]

Totally unethical NOT to show us that chocolate cake recipe!!!! That is all.

[@TheTsoufou]

That chocolate cake!! Recipeeee (thumbs up so he can see)

[@irt3hsaint]

I'm gunna be a bit of a Swiss here, a bit nutty, and completely neutral :P

[@HigherPlanes]

He has a freakishly small wooden spoon, leave him alone.

[@vanilla383]

Chocolate cake recipe pleeeeeeeeeeeeeeeeassseeeeeeeeeeeeeeeeeeeeeeeeeeeee

[@PeajZoned]

Look, I need that cake man. I may do something crazy if I don't get it.

[@Fay11111]

OMG THE CHOCOLATE CAKE! Video for it soon?

[@gerardhaubert8210]

This is what you poured on the Gran Mariner souffle

[@Pallum]

Wouldn't it be Medium-medium-high? Closer to medium than medium-low

[@JoyGames8]

Holy moly!!! PLEASE post a chocolate cake video!!!

[@mowmeow1422]

Accidentally had a foodgasm just by watching the end with the cake

[@jockeleu]

Watch every foodwishes video, never cooked a single thing of it.