• 2 Eggs seperated
• 3 oz caster sugar
• Pinch orange colour
• 1 tbsp gelatin, dissolved in ¼ cup milk or orange juice
• 1 cup milk
• 1 tbsp flour
• 1/4 tsp orange essence
• 8 oz cream

Mix sugar, yolks, flour and little cold milk to make a paste.

Put this in remaining milk and cook till thick, stir using a whisk continuously.

Remove and add dissolved gelatin. Cool slightly. Beat egg whites stiff and fold in along with the cream in the custard.

Add orange colour and orange essence.

Pour in a mould and chill, or they can be chilled in individual cups or orange skins, halved and orange pulp scooped out.

by Pak101.com (few years ago!) / 727 views