Orange Custard Cream

Oxmoor House
8 servings


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2 envelopes unflavored gelatin
1/2 cup cold water
2 cups milk
1 cup sugar
3 egg yolks, beaten
1 tablespoon grated orange rind
1 cup orange juice
Grated rind and juice of 1 lemon
1/2 cup whipping cream
Whipped cream
Orange twists


Soften gelatin in water, and set aside.

heavy saucepan; stir until sugar dissolves. Cook, stirring frequently, over medium heat until candy thermometer registers 180°. Remove from heat; stir in softened gelatin.

Gradually stir one-fourth of hot milk mixture into beaten egg yolks; add to remaining hot milk mixture, stirring constantly. Stir in orange and lemon rind and juice. Chill until mixture is consistency of unbeaten egg whites.

Beat 1/2 cup whipping cream until soft peaks form; fold into orange mixture. Spoon into a lightly oiled 6-cup mold. Chill until set.

Unmold onto a serving platter, and garnish with whipped cream and orange twists. Spoon into individual serving bowls.

Created date

February 2010