Orange Sauce Make It Ahead Ina Garten Yield: 2 cups 4 extra-large egg yolks, at room temperature (see note) ½ cup sugar 1 tsp. cornstarch 1¾ cups scalded whole milk (see note) 1 tsp. pure vanilla extract 1½ tsp. Cognac or brandy 1 Tbsp. Grand Marnier liqueur ¼ tsp. grated orange zest Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180o on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180o or the eggs will scramble. Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier, and orange zest. Cover and chill. Notes: It's perfectly safe to leave eggs at room temperature overnight; the shell protects them from bacteria. To scald milk, heat it to just below the boiling point. You'll see bubbles forming around the edge.

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