Orange Cream Sauce

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

A thick sauce with a slightly bitter orange flavor.


  • 2 tablespoons sugar
  • 2 large egg yolks
  • ½ cup freshly squeezed


In a medium bowl, whisk together the sugar and egg yolks until combined.

Cook the orange juice in a medium saucepan over medium heat until the juice reduces to about tablespoons, about 5 minutes. Stir in the cream. Cook until the cream begins to boil around the edges, about 3 minutes.