Burnt Orange Silk Meringue Buttercream

Make the Crème Anglaise

Have ready a fine-mesh strainer suspended over a medium bowl.

In another medium bowl, lightly whisk the yolks and set them aside, leaving the whisk in the bowl. (If not continuing with the recipe immediately, coat the yolks lightly with nonstick cooking spray.)

In a small saucepan, scald the milk (bring it to the boil