Orange Cream

Rinse the oranges under hot water, pat dry. Finely grate the orange peel. For the orange cream, use only fruit that has not been chemically treated.

Boil the milk together with the sugar. Remove the saucepan from the stove. Add the grated orange peel to the milk and let it sit in the cooling milk for about 20 min.

Beat the eggs until creamy, stir into the milk and pour the cream into ovenproof portion molds or possibly a larger oven-safe dish. Cover the molds with aluminum foil and cook in a bain-marie on a heated stove (electric 150 °C, gas mark 1-2) for about 45 minutes. Take out and cool down.

The cream tastes best when well chilled from the refrigerator.

(Recipe from: Joern Campe “Slim, tasty and healthy. Munich 1977)

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