Creme Renversee a L’orange

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • finely grated zest of 6 oranges
  • 1 litre ( pt) milk


Place the orange zest, milk and sugar together in a saucepan and bring gently to the boil. Cover and infuse for 2 hours.

Place the eggs and egg yolks in a bowl and gently pour on the orange milk. Mix lightly together, but don’t allow the mixture to become frothy. Strain through a chinois, pressing down well on the orange zest to extract all the flavour. Skim the surface.