This easy and yet delicious orange cream is one of my mother’s recipes. It’s basically a custard that uses oranges and lemons to add tanginess to the sweetness of the basic custard. You can enrich it with whipped cream, but it tastes delicious on its own.
1/2 cup sugar
1 tsp starch (potato, corn or tapioca)
1/4 cup whipping cream (optional)
Juice the oranges and the lemons. They will yield approximately one cup of liquid.
Using a small pan, slowly heat juice over medium-low heat.
In the meantime, combine eggs, sugar and cornstarch with a whisk.
Remove juice from the heat and slowly pour the egg/sugar/starch mixture into the pan while constantly whisking to prevent cornstarch from clumping.
Return to heat and whisk gently until custard thickens.
Remove pan and let cool.
Whip up cream, if using, and carefully mix with the custard once it is cooled.
Serve in individual ramekins.