Submitted by: Mande Williams
Prep Time: 5 Minutes
Cook Time: 25 Minutes
This is a recipe I altered from historic foodways. Its another recipe that sort of reminds me of a pudding. I love orange cream, so thought I would try this.
Carefully peel the rind off one orange, insuring no white is used since it is bitter.
Add the juice of the oranges, water, xylitol, and rind into a saucepan.
In a bowl, beat the egg whites until foamy and add them to the juice, water and xylitol.
Cook on medium heat, stirring constantly until thickened, about 7 to 10 minutes.
Strain through a fine sieve, and return mixture to a clean pan.
In a bowl, beat egg yolks until light yellow. Temper with some of the hot mixture and add to the mixture in the pan. Cook until thickened.
Cool at room temperature, stirring occasionally.
Spoon into cups or glasses. Mixture will be thickened as is a light custard. Can chill in refrigerator (after room temp) if prefer to eat cold.