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Orange Supreme Gratinee with Tangy Sabayon Sauce



Preheat the broiler on low.
Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes.
Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes).
Sprinkle with brown sugar.
Place on a baking sheet, place under the broiler, and cook until golden to dark brown.
Watch very closely for burning! Serve immediately.
Place the egg yolks, sugar, and wine in a metal bowl.
Place the bowl over a saucepan of barely simmering water, making a double boiler.
Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes.
Mixture should be uncomfortably warm to the touch, but not burning.
Remove the pan from the heat and whisk in the sour cream.