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Orange Cream Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|All-purpose flour||1 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon rind||1⁄2 Teaspoon, grated|
|Butter/Margarine||4 Tablespoon, softened|
|Cream||1⁄2 Cup (8 tbs) (For Whipping)|
Serving size: Complete recipe
Calories 1421 Calories from Fat 547
% Daily Value*
Total Fat 61 g93.8%
Saturated Fat 37.8 g189.1%
Trans Fat 0 g
Cholesterol 507.4 mg
Sodium 719.3 mg30%
Total Carbohydrates 209 g69.8%
Dietary Fiber 0.79 g3.2%
Sugars 146.4 g
Protein 11 g22.8%
Vitamin A 45.2% Vitamin C 57%
Calcium 31.2% Iron 9.4%
*Based on a 2000 Calorie diet
1) In top of a double boiler, beat the egg yolks with the sugar till the mixture is thick and lemon-colored. Add the salt and flour, along with the lemon rind and juice and stir well.
2) Over simmering water, cook the mixture for about 10 minutes, adding the margarine or butter, 1 tablespoon at a time, and constantly stirring.
3) Once the butter has melted and the sauce is thick, remove from the heat, cover and chill.
4) When it is time to serve, in a small bowl, beat the cream till it is stiff and then fold into the chilled orange mixture till there are no streaks of white visible.
5) Serve as preferred.