English Orange Cream
An elegant custard cream that citrus lovers will adore! Simple and delicious. This English orange cream is a wonderful finishing touch for any dessert.
Dot (Varya)
Recipe author
English Orange Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
4 g
Fats 31 %
11 g
Carbohydrates 57 %
20 g
228 kcal
GI:
16
/
0
/
84
Cooking method
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- Pour the milk and cream into a saucepan. Add the orange zest and cook over medium heat until tiny bubbles start to appear at the edges — the sign it's about to simmer, roughly 5 minutes. 2. In a second bowl, whisk the egg yolks and sugar together — not too vigorously, just until combined. Pour in the warm milk-and-orange mixture in a thin stream, whisking constantly. 3. Stir it all together and pour it back into the saucepan. Cook over medium heat, stirring with a wooden spoon, until the custard thickens — about 4–5 minutes. To test it, lift out the spoon and run a finger across the back: if the line stays clean, the cream is ready. 4. Pour the finished cream into a bowl, stir in the orange juice, mix well, and let it cool completely — it will thicken further as it cools. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Orange peel - 97 kcal/100g
- Orange juice - 36 kcal/100g
- Egg yolks - 352 kcal/100g
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