To prepare our caramel English sauce, first of all, prepare the caramel by putting the sugar in a saucepan, adding a little water, the lemon zest and letting it caramelize without stirring.<\/p>\n
Meanwhile, bring the milk to the boil and add the other two pieces of orange. When the caramel has reached a golden color, remove the orange zest, remove the caramel from the heat and then add the filtered milk if possible, continuing to mix.<\/p>\n
With a whisk (possibly electric), whip the egg yolks in a thick-bottomed saucepan and gradually add the sugar until frothy.<\/p>\n
At this point, add the grated rind and the hot milk (caramel flavored) and mix quickly.<\/p>\n
Finish cooking the sauce in a bain-marie, continuing to mix. The sauce will be ready when the spoon is lightly veiled. Filter it in a colander and let it cool quickly by putting the bowl in water and ice.<\/p>\n
Finally, transfer it to a grass bowl and store it in the refrigerator. The sauce can be consumed with dry baked biscuits, with cooked fruit or with ice creams.<\/p>\n
If this is the first time you are preparing the sauce, you will have to pay close attention to never boil the water during the cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"
To prepare our caramel English sauce, first of all, prepare the caramel by putting the sugar in a saucepan, adding a little water, the lemon zest and letting it caramelize without stirring. Meanwhile, bring the milk to the boil and add the other two pieces of orange. When the caramel has reached a golden color, […]<\/p>\n","protected":false},"author":2,"featured_media":105,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiments"],"yoast_head":"\n