Orange Custard Cream – a delicious recipe with unflavored gelatin, cold water, milk, sugar, egg yolks, orange rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften gelatin in water, and set aside.
2
heavy saucepan; stir until sugar dissolves. Cook, stirring frequently, over medium heat until candy thermometer registers 180u00b0. Remove from heat; stir in softened gelatin.
3
Gradually stir one-fourth of hot milk mixture into beaten egg yolks; add to remaining hot milk mixture, stirring constantly. Stir in orange and lemon rind and juice. Chill until mixture is consistency of unbeaten egg whites.
4
Beat 1/2 cup whipping cream until soft peaks form; fold into orange mixture. Spoon into a lightly oiled 6-cup mold. Chill until set.
5
Unmold onto a serving platter, and garnish with whipped cream and orange twists. Spoon into individual serving bowls.
508
kcal
Calories
22
g
Fat
65
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 1/2 cup cold water, 2 cups milk, 1 cup sugar, and more.
Yes, Orange Custard Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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