Creme Anglaise

2 large egg yolk
2 tablespoons cornstarch
5 tablespoons granulated sugar
1 cup 1% low-fat milk
1 cup heavy cream
1 teaspoon vanilla paste

Make crème anglaise first to allow time to cool.  To make the Crème Anglaise: In a microwavable bowl, heat up the milk and cream for 2 minutes to warm up.

In a saucepan, whisk together the egg yolks, cornstarch, and the 5 Tablespoons sugar until think and pale yellow, about 2 minutes.

Slowly whisk in the hot milk and cream and place saucepan over medium-low heat. Bring to a simmer while slowly stirring sauce with a large kitchen spoon.

Cook for about 4 minutes or until the sauce is thick enough to coat the back of the spoon. Stir in the vanilla paste.

Pour sauce into bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming on the sauce, and refrigerate.

This sauce can be made up to 2 days in advance and it yields about 2 cups.  More than what you’ll need for the orange cakes, but the leftovers are great with other sweets, breads or cookies.