Orange Custard (Crème Renversée à l'Orange)

Ingredients

• 2 whites of eggs
• 4 yolks of eggs
• 1 pt. milk
• 2 large oranges
• 2 oz. castor sugar
• 1 oz. gelatine
• 1 table-sp. water

Method

1. 1

   Sieve the sugar onto a plate, and grate the rind from the oranges on top.

2. 2

   Rub together until blended, then add to a basin with the yolks and whites of eggs, and beat.

3. 3

   Heat the milk and pour it gradually into the basin, stirring continuously.

4. 4

   Return to the saucepan and stir over the fire until thickened, but do not boil.

5. 5

   Remove from heat, strain into a basin, dissolve gelatine in a little water, and add to the custard along with orange juice.

6. 6

   Stir until lukewarm, pour into a wetted mould, and set in a cool place until firm.

7. 7

   Turn out on a glass or silver dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 719. The excerpt below is the record exactly as published.

Orange Custard (CrSme Renversee a 1’ Orange) 2 whites and 4 yolks of eggs. J pt. milk. 2 large oranges. 2 oz. castor sugar. i oz. gelatine. 1 table-sp. water. Sieve the sugar on to a plate, and grate the rind from the oranges on the top of it. Rub those two together with the fingers until thoroughly blended and then put this orange sugar into a basin. Add to it the yolks and whites of eggs, and beat together for a few minutes. Heat the milk, and pour it gradually into the basin, stirring all the time. Then return all to the saucepan, and stir carefully over the fire until the custard thickens, but do not let it boil. Remove quickly from the fire, and strain into a basin. Dissolve the gelatine in a very little water, and strain it into the custard, also the orange juice. Stir occasionally until lukewarm, then pour into a wetted mould, and set in a cool place until firm. Turn out on a glass or silver dish. Note. — The mould may, if liked, be decorated at the top with a little clear jelly set with a few small sections of orange. Sufficient for 5 or 6 persons. Probable cost, 8d. 2018. Pine-apple Cream (Creme d’ Ananas) 1 small tin pine-apple. | pt. custard. § oz. gelatine. 1 table-sp. lemon or orange juice. 2 gills double cream. Some lemon or wine jelly. A few pistachio nuts. First decorate a quart mould with some jelly, small pieces of pine-apple, and chopped pistachio nuts (see p. 432). A little of the jelly may be coloured green if liked. Then prepare the cream mixture. Cut some of the pine-apple into dice, sufficient to fill a tea-cup. Take some of the re- mainder and rub it through a fine sieve, using a little of the syrup to moisten. Prepare enough of this pur6e to fill a gill measure. Dissolve the gelatine in 1 or 2 table-spoonfuls of the syrup, and strain it into \ pint warm custard. Add the pine-apple dice and puree, the lemon or orange juice, and sugar if necessary. Mix all together, and, lastly, stir in the cream whipped until stiff. When the mixture is almost setting, pour it into the prepared mould, and stand in a cool place or on ice until firm. Turn out when wanted, and decorate with chopped jelly or fern leaves. Sufficient for 7 or 8 persons. Probable cost, 2a. 2019. Peach Cream (Crfime aux Peches) Make in the same way as Apricot Cream (Recipe 1994). 2020. Raspberry Cream (CrSme aux Framboises) Make in the same way as Strawberry Cream (Recipe 2024), using raspberries instead of straw- berries. A few red currants may also be added. 2021. Rhubarb Cream (Creme de Rhubarbe) 2 lbs. rhubarb. 1 oz. gelatine, 4 to 6 oz. granulated sugar. J pt. cream. A few drops of carmine. Wipe the rhubarb, and cut it in small pieces without peeling it. Put it into a lined or earthen- ware saucepan with the sugar and just enough water to moisten, and stew it until quite tender. Then strain through a hair sieve, press the rhubarb gently to extract the juice, but do not rub through the fibre. Return the syrup or juice to the sauce- pan, and reduce it, if necessary, until there are only 3 gills, removing all scum that rises. Then add the gelatine cut in small pieces, and stir over the fire until it is dissolved. Strain into a basin, and let it cool. Whip the cream, and add it to the rhubarb syrup, when it is just lukewarm. Add a few drops of carmine to make it a pretty pink colour, and when setting pour into an oiled or wetted mould. "When cold and firm, turn out and serve with a little chopped jelly round. If liked, the mould may first be decorated with a little jelly and chopped pis- tachio nuts. Sufficient for 5 or 6 persons. Probable cost, Is. 2022. Rice Cream (Riz & I’lmperatrice) 1| pts. milk. The rind of 1 lemon. } lb. Carolina rice. A pinch of salt. 1 oz. gelatine. 2 table-sps. water. J pt. double cream. 2 or 3 oz. sugar. Put the rice and milk into a saucepan with the grated rind of one lemon and a pinch of salt. 448 COOKERY FOR EVERY HOUSEHOLD Cook until the rice is perfectly tender and the milk absorbed. (A double saucepan is best for this.) Then add the gelatine dissolved in a little water, the sugar, and more flavouring if wished. Mix well, and when beginning to set, stir in the cream whipped stiffly. Pour the mixture into a wet mould, and allow it to set. Turn out when wanted on to a glass or silver dish. Notes. — This is a very white dish, and makes a delicious dessert. It may be served alone or with a puree of apricots poured round it as a sauce. A compote of fruits may be served separately, or small pieces of ripe fruits, previously soaked in wine or liqueur, may be mixed with the rice mixture before moulding, or, if liked, the mould used may be first decorated with some sweet jelly and pieces of fruit ; or the rice mixture may be set in a border mould, and mixed fruits piled in the centre. Sufficient for 5 or 6 persons. Probable cost, 1*. 2d. or glass dish with a lace-edged paper on it, and decorate round with strawberry or fern leaves and a few fresh strawberries. Note. — Do not allow a strawberry cream to remain too long in the mould, as it is apt to dis- colour. Several small moulds may be used instead of one large. A few small pieces of strawberry may be added to the cream mixture if liked. Strawberry jam may be used instead of fresh strawberries. It ought to be warmed slightly before being sieved, and if very thick a little water or fruit juice should be mixed with it. The sugar will not be required, and a little more lemon juice would be an improvement. Sufficient for 5 or 6 persons. Probable cost. Is. 6d. to Is. lOd. 2025. Tea Cream (Creme au The) Make in the same way as Coffee Cream (Recipe 2007), using strong tea in place of coffee. 2023. Snow Eggs (CEufs a la Neige) 1 pt. milk

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