Orange Cream (1)

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 large oranges
  • ½ pt. milk
  • 3 egg yolks or


Infuse thin strips of rind from 2 oranges in the milk. Remove the rind, and make into a thick pouring custard with the egg yolks and sugar. Soak the gelatine in the orange juice and add sufficient water to make ½ pt. Heat to dissolve, and strain into the orange-flavoured custard. Whip the cream a