Best Orange Custard Sauce Recipes

CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE

Steps:

• For Crust:
• Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
• For Filling:
• Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
• Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
• For Orange Custard Sauce:
• Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.

FROZEN ORANGE CUSTARD & BLACKBERRY SAUCE

Steps:

• 1. In a small bowl, soften the gelatin in the cold water.
• 2. In a saucepan, combine the cream and just 1/4 cup of the orange juice. Add the gelatin and place over low heat, stirring, until gelatin has dissolved. Set aside to cool.
• 3. In a large bowl, beat together 1 cup of the sugar, egg yolks, and orange zest. Gradually add the dissolved gelatin mix, the remaining 1 1/2 cups of orange juice, and the Grand Marnier.
• 4. In a separate bowl, beat the egg whites with the remaining 1/2 teaspoon sugar, until stiff. Fold the egg white mixture into the other mixture.
• 5. Scoop the mixture into an ice cream machine, or simply freeze in a pretty mold. Freeze completely, covered.
• 6. Make the topping by combining the preserves and the Grand Marnier.
• 7. To serve, allow the custard to soften slightly. Unmold or scoop the custard into dessert bowls. Top each serving with some of the blackberry sauce.

PEACH-RASPBERRY BUNDLES WITH ORANGE CUSTARD SAUCE

Steps:

• Combine cream, milk, and orange peel in heavy small saucepan. Bring to simmer. Remove from heat. Cover and let steep 15 minutes.
• Whisk yolks and sugar in medium bowl to blend. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over medium-low heat until mixture coats back of spoon and leaves path when finger is drawn across, stirring constantly, about 7 minutes (do not boil). Pour into bowl. Chill until cold, whisking occasionally, about 3 hours. (Sauce can be made 1 day ahead. Keep chilled.)
• Line baking sheet with parchment paper and spray with nonstick spray. Roll out 1 pastry sheet to 14-inch square. Using 5-inch-diameter bowl as guide, cut out 4 circles. Transfer circles to prepared sheet; cover with plastic. Repeat with second pastry sheet. Transfer pastry circles to same baking sheet, placing atop plastic wrap. Freeze 10 minutes.
• Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour, and lemon juice in medium bowl.
• Roll out pastry circles on lightly floured surface to 7-inch-diameter rounds. Place 1/4 cup fruit mixture in center of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely. Place on large baking sheet. Freeze bundles at least 15 minutes. (Can be made 1 day ahead. Keep frozen.)
• Preheat oven to 400°F. Brush bundles all over with egg white, and sprinkle each with 1 teaspoon sugar. Bake until golden, about 22 minutes. Cool on baking sheet on rack at least 10 minutes.
• Place 2 tablespoons sauce in center of each of 8 plates. Place 1 bundle in center of each plate and serve warm.

ORANGE CUSTARD SAUCE

Steps:

• In a heavy saucepan, combine the granulated sugar, flour, and salt.
• Add orange zest, lemon and orange juices, and egg yolks. Blend well.
• Cook over low heat, stirring, until thickened and smooth.
• Stir in butter and cool.
• Whip the cream and fold into the cooled orange mixture.