Orange Cream Sauce for Puddings
A classic Anglo-Indian dessert sauce that utilizes the 'oleo-saccharum' technique—rubbing sugar cubes on orange rind—to extract essential oils for a flavor far superior to juice alone. This rich, citrus-infused cream sauce is the perfect accompaniment to steamed puddings.
Ingredients
- 1 whole Large ripe orange (Choose an orange with a thick, bright skin for best zest extraction)
- 12 cubes Sugar cubes (lump sugar) (Used to rub against the rind to extract oils)
- 1 tbsp Butter (For the roux)
- 1 tbsp All-purpose flour (For the roux)
- 1 cup Whole milk (Approx. half a pint)
- 2 tbsp Heavy cream (Optional, for added richness)
Instructions
- 1Take the sugar cubes and rub them firmly against the outside rind of the whole orange. Rotate the orange to use the entire surface. The sugar cubes should turn yellow and become saturated with the orange oil (zest).
- 2Cut the orange in half and squeeze the juice. Strain the juice through a fine mesh sieve to remove seeds and pulp. Set aside.
- 3In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to cook out the raw flour taste without browning it.
- 4Gradually pour in the milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens enough to coat the back of a spoon.
- 5Add the orange-infused sugar cubes to the hot sauce and stir until completely dissolved. Remove from heat. Stir in the strained orange juice and the heavy cream (if using). Serve warm over pudding.