John Myers
Ingredients for 1 servings:
- 3 large orange(s), juice + peel + zest
- 180 g sugar
- 100 g butter
- 3 large eggs
- 1 ½ tbsp cornstarch, fine (Mondamin)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
delicious as a filling for cakes, sponge rolls, as a spread on yeast plait or with scones
Wash the oranges in hot water, pat dry and grate the zest of 2 oranges. Squeeze the juice from all 3 oranges. Mix the juice and orange zest with 180g of sugar in a small bowl with the cornstarch and add to a saucepan. Bring to a boil briefly, stirring constantly. Add the butter a teaspoon at a time and let it melt. Continue beating with a hand mixer over low heat (do not boil!!). Whisk the eggs and carefully pass them through a fine sieve. Add them to the NOT BOILING cream and continue beating with a hand mixer until the cream thickens noticeably. This can take around 20 minutes and sometimes a little longer. Patience is the key here. Pour the hot cream directly into two clean, hot-rinsed jam jars and immediately seal with lids. Allow to cool and then always keep in the refrigerator.
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