Orange Cream Recipe
Ingredients
| Egg yolks | 2 | |
| Sugar | 1/2 Cup (16 tbs) | |
| All-purpose flour - 1 tablespoon | ||
| Salt | 1/4 Teaspoon | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Lemon rind - 1/2 teaspoon, grated | ||
| Butter/Margarine | 4 Tablespoon, softened | |
| Whipping cream | 1/2 Cup (16 tbs) | |
Directions
MAKING
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.
SERVING
5) Serve as preferred.
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.
SERVING
5) Serve as preferred.
Chef
