Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
1. Pour the milk and cream into a saucepan. Add the orange zest, cook over medium heat until tiny bubbles begin to appear — signs of boiling soon, it will take about 5 minutes.
2. In the second bowl, whisk the egg yolks and sugar, but not too much, they just have to mix.
Pour in a thin stream, stirring, the milk-orange mixture.
3. Stir everything, pour it back into the pan. Cook over medium heat, stirring with a wooden spatula, until the sauce becomes thicker — it will take about 4-5 minutes.
You can check the readiness in this way — remove the spatula from the mixture, run your finger over the wet part. If the trace remains clean, then the cream is ready.
4. Pour the finished cream into a bowl, orange juice here, mix everything well and let it cool completely. The cream will thicken even more. Enjoy your meal.
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
