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Dessert

Orange Cream

A custard made with orange juice, jelly, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Orange Cream

Why it works: Orange and egg are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 10,696 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Orange Cream

Ingredients

Directions

Make the custard

  1. Squeeze the juice from the oranges into a quart of jelly.

  2. Beat the egg yolks with a little warm jelly.

  3. Strain the egg mixture into the main jelly, stirring continuously until it begins to set.

Set

  1. Pour the mixture into a mold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + eggtop 31% of all pairs
    Smell alikelow
    Cooked together10,696 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Orange and egg barely smell alike, yet cooks put them together in 10,696 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

China oranges
Their juice gives the main flavor, tartness, and aroma to the dish.
Egg yolks
They thicken and enrich the custard as they gently set, giving it a creamy texture.
Jelly
It forms the liquid base that holds the custard together and sets as it cools.

The step that matters

Adding the egg yolks to the jelly. Egg yolks scramble and curdle if they meet hot liquid too quickly. Tempering them with a little warm jelly first, then straining them into the main batch while stirring constantly, spreads the heat evenly so the custard thickens smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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