Sweet sauces

Here you find the following recipes for sweet sauces:

Orange curd
Chocolate sauce
Lemon curd
Caramel sauce
Butterscotch sauce
Pastry cream
Vanilla crème anglaise

Orange curd

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Orange curd
 
Author:
Makes: 750 gr
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Ingredients
  • 4 oranges
  • 400 gr orange juice
  • 30 gr white sugar
  • 8 eggs
  • 80 gr butter
Instructions
  1. Zest the oranges. Press the oranges and measure the amount of juice needed. If not enough, add some juice from a carton.
  2. Warm the orange juice, orange zest and white sugar until the sugar has dissolved.
  3. In a bowl, whisk the eggs. Pour in some of the warm orange juice and whisk again until smooth.
  4. Pour this back in the pan with the remaining orange juice.
  5. Bring the orange curd gently up to 75°C stirring continuously without boiling the orange curd until the curd thickens and coats the back of a spoon.
  6. Remove from the heat and add the diced butter. Allow the butter to melt in the orange curd.
  7. Pour in a clean container and store in the fridge until needed.
Stuff to know
The absence of any flour or custard powder means that the curd can’t be boiled or you will end up with scrambled eggs. To play safe, warm the orange curd in a bowl on top of a pan with simmering water (au bain marie).
At 65°C, the egg starts to bind the curd. At 75°C, the egg are cooked enough to be safe to eat.
The less butter you add, the thinner the curd will be.
Use a different fruit juice like lemon, lime, mango or raspberries.

 

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Chocolate sauce

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Chocolate sauce
 
Author:
Makes: 1 litre
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Ingredients
  • 500 gr pure chocolate
  • 250 gr milk
  • 250 gr double cream
  • 75 gr butter
Instructions
  1. Chop the chocolate.
  2. Warm the milk and double cream.
  3. Add the chocolate to the warm cream and milk and allow it to melt on a very low heat.
  4. Add the diced butter and allow it to melt in the chocolate on a very low heat.
  5. Stir until smooth. Serve warm or store in the fridge for later use.
Stuff to know
The darker the chocolate you use, the stronger the chocolate flavour will be.
The sauces catches quite easily so keep it on a very low heat.

 

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Lemon curd

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Lemon curd
 
Author:
Makes: 600 gr
Prep time:
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Ingredients
  • 200 gr lemon juice
  • 4 lemons
  • 200 gr white sugar
  • 4 eggs
  • 100 gr butter
Instructions
  1. Zest the lemons. Press the lemons and measure the amount of juice needed. If not enough, add some water.
  2. Warm the lemon juice, lemon zest and white sugar in a pan until the sugar has dissolved.
  3. In a bowl, whisk the eggs. Pour in some of the warm lemon juice and whisk again until smooth.
  4. Pour this back in the pan with the remaining lemon juice.
  5. Bring the lemon curd gently up to 75°C stirring continuously without boiling the lemon curd until the lemon curd thickens and coats the back of a wooden spoon.
  6. Remove from the heat and add the diced butter. Allow the butter to melt in the lemon curd.
  7. Pour in a clean container and store in the fridge until needed.
Stuff to know
The absence of any flour or custard powder means that the lemon curd can’t be boiled or you will end up with scrambled lemony eggs. To play safe, warm the lemon curd in a bowl on top of a pan with simmering water (au bain marie).
At 65°C, the egg starts to bind the curd. At 75°C, the egg are cooked enough to be safe to eat.
The less butter you add, the thinner the lemon curd will be.
Add dried cranberries to the lemon curd.
Use a different fruit like orange, lime, mango or raspberries.

 

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Caramel sauce

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Caramel sauce
 
Author:
Makes: 500 ml
Prep time:
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Ingredients
  • 200 gr white sugar
  • 50 ml water
  • 120 gr double cream
  • 120 gr butter
Instructions
  1. Boil the brown sugar and water until the sugar dissolves.
  2. Cook without stirring until a dark caramel is formed.
  3. Warm the cream to boiling point.
  4. Stir in the cream gradually in the warm caramel and return to the boil.
  5. Add the diced butter to the sauce and keep warm for a couple of minutes without boiling to allow the butter to melt in the sauce.
  6. Serve warm or allow it to cool down to room temperature.
Stuff to know
Serve the caramel sauce with ice cream or fresh fruit.
Replace the double cream by sweetened condensed milk.
Add a tbspn of vanilla flavour or toasted and chopped hazelnuts.
Heating the cream decreases the temperature difference between the cream and caramel. Still, pour in the cream gradually since the caramel will mushroom up and is very hot and dangerous.

 

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Butterscotch sauce

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Butterscotch sauce
 
Author:
Makes: 4 portions
Prep time:
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Ingredients
  • 150 gr brown sugar
  • 50 ml water
  • 100 ml double cream
  • 50 gr butter
Instructions
  1. Boil the brown sugar and water until the sugar dissolves.
  2. Stir in the cream and return to the boil.
  3. Add the diced butter to the sauce and keep warm for a couple of minutes without boiling to allow the butter to melt in the sauce.
  4. Serve warm or allow it to cool down to room temperature.
Stuff to know
The sugar doesn’t need to caramelise, just to dissolve in the water.
Serve the butterscotch sauce with ice cream or fresh fruit.
Replace the double cream by sweetened condensed milk.
Add a tbspn of vanilla flavour or toasted and chopped hazelnuts.

 

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Pastry cream

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Pastry cream
 
Author:
Makes: 1 litre
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Ingredients
  • 1 tbspn vanilla flavour
  • 1000 ml milk
  • 12 egg yolks
  • 125 gr white sugar
  • 80 gr custard powder
Instructions
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour in the cold milk and bring to the boil while stirring. Boil for a couple of minutes until the crème anglaise thickens.
  4. Cool the mixture down and store in the fridge covered with cling film until fully cold.
Stuff to know
The presence of the custard powder means that the crème anglaise must be boiled to cook out the flour taste. The egg yokes won't scramble.
The amount of sugar is to taste.
Flavour as required with chopped chocolate, instant coffee, cacao powder, etc.

 

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Vanilla crème anglaise

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Vanilla crème anglaise
 
Author:
Makes: 1 litre
Prep time:
Total time:
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Ingredients
  • 1 tbspn vanilla flavour
  • 1000 gr milk
  • 12 egg yolks
  • 125 gr white sugar
Instructions
  1. Mix some of the cold milk with the egg yolks and sugar.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour in the cold milk and heat until 75°C while stirring until the crème anglaise thickens.
  4. Cool the mixture down and store in the fridge until fully cold.
Stuff to know
The absence of any flour or custard powder means that the crème anglaise can’t be boiled or you will end up with scrambled milky eggs. To play safe, add 10 gr custard powder and boil the mixture for a minute to cook the custard powder. In that case, the eggs won’t scramble.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon.
At 75°C, they egg yolks are cooked enough to be safe to eat.
The amount of sugar is to taste.
Add flavours like chopped dark chocolate, instant coffee, chopped toffees, etc,

 

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