Orange-lemon spanish cream

Yield: 1 Servings

Measure Ingredient
4½ teaspoon Plain gelatine
½ cup Orange juice
¼ cup Lemon juice
2 cups Milk
3 Eggs, separated
⅔ cup Sugar
Pinch of salt
1 tablespoon Grated orange rind

Combine gelatine, orange juice and lemon juice and let stand five minutes. Scald milk and add yolks mixed with sugar, salt and orange rind. Cook in a double boiler (over hot, not boiling water) until it coats the spoon. Then add gelatine mixture. Cool. Fold in stiffly beaten egg whites. Chill until set. Heritage Recipes ch.

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