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📝 Description
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🥘 Ingredients
1 Seville orange, 1 tablespoonful of brandy, 1/4 lb. of loaf sugar, the yolks of 4 eggs, 1 pint of cream.
👨🍳 Method
Boil the rind of the Seville orange until tender, and beat it in a mortar to a pulp; add to it the brandy, the strained juice of the orange, and the sugar, and beat all together for about 10 minutes, adding the well-beaten yolks of eggs. Bring the cream to the boiling-point, and pour it very gradually to the other ingredients, and beat the mixture till nearly cold; put it into custard-cups, place the cups in a deep dish of boiling water, where let them remain till quite cold. Take the cups out of the water, wipe them, and garnish the tops of the creams with candied orange-peel or preserved chips.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Orange Creams recipe this week, eager to transport myself back to a time when Seville oranges were the star of the show. I found the process delightfully hands-on, from boiling the orange rind to beating it into a fragrant pulp. The surprise came when I added the brandy and orange juice to the sugar and egg yolks. The aroma that filled the kitchen was intoxicating, a citrusy symphony that danced with the warmth of the brandy. This recipe is a treat for anyone who appreciates the art of custard-making, a comfort-seeker who enjoys the old-fashioned way of doing things. The end result was a creamy, tangy delight, the perfect blend of citrus and sweet. I served them chilled, the candied orange peel adding a lovely crunch and a touch of nostalgia. It's a recipe that demands patience and attention, but the reward is a dessert that tastes like a little piece of history.
