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Orange Cream
Crème à l'Orange

Serves: 4 : 4

Cut away the skin of 2 oranges, exposing the moist fruit. Over a bowl, cut between the membranes to separate the segments. Sprinkle with 1 Tbsp of sugar and the orange blossom water (or Grand Marnier). Set aside. Press the remaining 2 oranges and the lemon. Pour the juice into a medium saucepan. Add 1 cup of water and the vanilla extract. Bring to a boil. Mix the cornstarch with 2 Tbsp of cold water and add to the hot liquid. Boil one minute, stirring constantly. Remove from the stove. In a small bowl, whisk the egg yolks; gradually add 1/2 cup of hot liquid, then pour back into the saucepan, whisking constantly. Add the macerated juice from the reserved orange segments and stir; then, carefully add the orange segments. Pour into four dessert cups, let cool, and refrigerate for 4 hours.

Recipe Contributed By

Recipe Category: Desserts

4 oranges
1/2 cup sugar
2 Tbsp orange flower water or Grand Marnier
1 lemon
1 tsp vanilla extract
3 Tbsp corn starch
2 egg yolks