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MARCH 10
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Portugal Recipes

Portuguese Cream




Ingredients:
  • 6 Egg Yolks
  • 4 tbsp Cornflour
  • 100g/4oz Castor Sugar
  • 720ml/24fl.oz. Milk
  • The Juice and finely grated zest of 4 Oranges
  • Whipped Double Cream to garnish
Preparation:

1. Place the yolks, cornflour and sugar in a heavy saucepan and mix well with a wooden spoon.

2. Place the pan over a medium heat and gradually add the milk, stirring constantly. Continue to cook gently, stirring all the time, for 10 minutes, until a thick cream is formed. Do not allow the mixture to boil.

3. Remove from heat, gently stir in the orange juice and zest then pour into 6 chilled glasses. Allow to cool completely then refrigerate for at least 2 hours.

4. To serve - top each glass with the whipped cream. Serve chilled.

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