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Spanish Orange Cream


Who doesn’t like orange cream? If you feel like you are missing your chocolate fix, shave some good-quality chocolate on top. Yield: about 10 3-ounce servings


Prepare the Spanish Orange Cream

1. Place milk, sugar, egg yolks and orange rind in a saucepan. Heat over medium flame, stirring constantly, until mixture thickens. Remove from flame.
2. Beat egg whites until stiff. Gently fold into egg yolk mixture very quickly so it doesn’t curdle. Return mixture to medium flame and stir gently until bubbling. Remove from flame immediately after it boils. Pour into small (about three-ounce) glasses and refrigerate until set.
3. To serve, top each glass with a dollop of whipped cream and grated orange peel.