Orange-lemon spanish cream

1 Servings

Ingredients

Quantity 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

Directions

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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