Ingredients
2 cups heavy cream
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
3 large egg yolks
1/4 cup sugar
Preparation
Prepare an ice bath by filling a large metal bowl with ice and water. Combine cream, zest, cinnamon, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Remove from the heat. In a medium bowl, beat the egg yolks and sugar until pale and thick, about 2 minutes. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan and stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon. Place in an ice bath and stir until cool. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold. Yield: 2 cups
