Orange Custard

• 4 oranges
• 1½ pt. boiling water
• 4 oz. granulated

Wash oranges and cut off thin strips of outer rind avoiding white pith. Put rind, water and sugar into a bowl and leave to stand, covered, for 2 hr. After 2 hr. strain into a saucepan, heat through and pour gradually over the well-beaten eggs, stirring all the time. Strain the mixture back into the rinsed pan and heat again to thicken and cook the eggs. Do not allow the custard to boil or curdl