Orange Supreme Gratinee with Tangy Sabayon Sauce

Ingredients

• 2 tablespoons brown sugar 
• 30 ounce mandarin orange segents drained canned
• 2  egg yolks 
• 1 tablespoon cup heavy whipping cream sour
• 3 tablespoons sugar 
• 2 tablespoons cooking wine sweetened such as marsala

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• whisk
• double boiler
• broiler

Directions

1. Preheat the broiler on low.
2. 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).
3. Sprinkle with brown sugar.
4. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning!
5. Serve immediately.
6. Place the egg yolks, sugar, and wine in a metal bowl.
7. Place the bowl over a saucepan of barely simmering water, making a double boiler.
8. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes.
9. Mixture should be uncomfortably warm to the touch, but not burning.
10. Remove the pan from the heat and whisk in the sour cream.