Fruit Cream

• 4 egg yolks
• 3 tablespoons sugar
• ⅜ pint orange juice

Beat the egg yolks with the sugar until pale yellow. Transfer to a heavy saucepan, add the orange juice and cook over low heat, beating constantly with a wire whisk until the mixture begins to foam up. Remove immediately from the heat as the mixture must not be allowed to boil. Chill for several hours before using. Serve with Banana Whip.

Fruit Cream may be used instead of whipped cream