Label
All
0
Clear all filters

Craig Claiborne

Orange Bavarian Cream

Rate this recipe

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 large juice oranges
  • 1½ envelopes unflavored gelatin
  • 5 eggs, separated

Method

  1. Grate the rind from the oranges into a bowl. Squeeze the oranges and add three-quarters cup juice and the gelatin to the rind. Set aside.

  2. Lightly beat the egg yolks. Gradually add one cup sugar, beating until thick. Beat in the cornstarch.

  3. Gradu

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title