Original recipe yields 2 servings
Based on a 2,000 calorie dietSee full nutrition
This is an excellent sauce. If you add the zest and extra brandy make sure to let the sauce rest overnight to develop the flavour.
Delicious! I made it while the souffles were baking and I guess - based on belatedly reading the comments below - it'd make more sense to make it the day before and let the flavor develop furthe...
I thought I should really write a review for this recipe (my first one!) since I make it at least a couple of times a week. With apple crisp, peach cobbler, bread pudding, stewed rhubarb or jus...
I added the orange zest and used this sauce over Egg Nog Bread Pudding for a Christmas Brunch. Absolutely delicious.
One of my favorite ways to use this = drizzle over carrot cake. YUM. This is so versatile though, and works for just about anything. Except ribs. Gross.
I just used vanilla extract and omitted the orange zest and liquor. Perfection 1st time around! Can't believe how easy this was and it was my first time making this! Oh the things I can make ...
Out standing! I wanted to lick the bowl...perfect with the soufflé. Making it for my new years eve dinner....
I did not add the orange liqueur or zest. Used vanilla sugar and vanilla extract. The method was so easy and the recipe is right on. Stirred for 10 minutes, strained, cooled and it was TO DIE FO...
I am going to make schaum tortes for my sons' birthday. This sauce will be great drizzled over the berries and ice cream ( and gives me a use for the egg yolks)