Summary

Ingredients

• 3 large orange (s), juice + zest + zest it
• 180 g suar
• 100 g butter
• 3 large egg (s)
• 1 ½ tablespoon cornstarch, fine (Mondamin)

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Instructions

1. Wash the oranges with hot water, pat dry and rub the peel of 2 oranges. Squeeze the juice from all 3 oranges. Mix the juice and orange zest with 180 g sugar in a small container with the cornstarch and place in a saucepan. Bring to the boil briefly while stirring constantly. Add the butter teaspoon by spoon and let it melt in it. Continue beating with the hand mixer over mild heat (do not cook anymore !!).
2. Whisk the eggs and brush them carefully through a hair sieve. Pour into the NON-BOILING cream and continue beating with the hand mixer until the cream is clearly absorbed. This can take about 20 minutes and sometimes a little longer. Patience is the magic word here.
3. Pour the hot cream directly into two clean, hot rinsed jam jars and close immediately with a lid. Let it cool down and keep it in the fridge from then on.