Portuguese Cream
Crema Di Portogallo
710ml (1¼ pints) Milk
110g (4oz) Caster Sugar
6 Egg Yolks
4 Oranges, juice and finely grated zest
4 tbsp Cornflour
Double Cream
Place the yolks, sugar and cornflour into a saucepan and beat well using a wooden spoon.
Place the saucepan over a medium heat and add the milk a little at a time, stirring constantly.
Simmer gently, whilst constantly stirring, for about 10 minutes, or until a thickened.
Do not allow to boil.
Remove from heat, allow to cool for a few minutes.
Carefully stir in the orange juice and zest.
Transfer into serving glasses.
Allow to cool completely and refrigerate for at least 2 hours.
Garnish with the whipped cream and a sprinkling of orange zest.
Serves: 4-6
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