This is a thin homemade custard that you pour rather than spoon. Perfect for drizzling over desserts rather than using in a trifle. For added flavour, add some freshly grated orange zest to the cooled custard.
This is an excellent sauce. If you add the zest and extra brandy make sure to let the sauce rest overnight to develop the flavour. - 17 Mar 2013 (Review from Allrecipes US | Canada)
I thought I should really write a review for this recipe (my first one!) since I make it at least a couple of times a week. With apple crisp, peach cobbler, bread pudding, stewed rhubarb or just a spoon - it's delicious. Sometimes I add less sugar if it's going on something sweet. We have chickens so in the summer when we're being buried under a landslide of eggs, I will double the number of yolks - still perfect. Thank you so much for giving the temperature, no more deciding if it is thick enough coating on the back of a spoon or straining my custard because of lumps. Sometimes I add the brandy and zest and sometimes not - always delicious. Thank you, thank you, thank you! - 26 Aug 2013 (Review from Allrecipes US | Canada)
Delicious! I made it while the souffles were baking and I guess - based on belatedly reading the comments below - it'd make more sense to make it the day before and let the flavor develop further overnight. In any case, it was absolutely delicious. Oh, and I didn't have heavy cream, so used half & half - still came out perfectly, if a little more liquid-y. - 13 Oct 2013 (Review from Allrecipes US | Canada)