Orange Cream from The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woys We
Put the sugar, orange juice, lemon juice, and orange zest in a saucepan and boil until a thick syrup forms. The syrup must literally “explode” with orange flavor or the cream will be bland. Bring...
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Ingredients
- 8 egg yolks
- 3 envelopes unflavored gelatin
- 1 quart milk
- 3 teaspoons grated orange zest
- ¼ cup lemon juice
- 1 cup orange juice
- ¾ cup sugar
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