A Festive Orange Custard

DSC02068With the holidays so close at hand, time is precious. We want to entertain, but with so much to do, everyone can use a few easy, beautiful desserts to serve. This orange custard is lovely to look at,  and just as good to eat.

This receipt is from The Art of Cookery by Hannah Glasse (1753) p. 368

An Orange Custard

Take the juice of two Seville Oranges, with a little of the Peel grated fine, and put as much Sugar to it as will make it sweet, give it a Boil up, and strain it, you have ready a Pint of Cream boil’ with a Nutmeg, Mace, and Cinnamon, and the Whites of three Eggs, beat them all together, and serve it in what you please.


2 Seville or any fragrant orange
1/2 an orange peel, grated
1-2 cups sugar (to taste)
1/2 pint cream
1/2 teaspoon ground nutmeg
1/4 teaspoon mace
1 teaspoon cinnamon
3 egg whites

  1. Grate the peel of half an orange. Juice the oranges.
  2. Place the juice of the oranges, sugar, and grated peel into a heavy saucepan or double boiler. Allow it to gently boil.
  3. Strain this mixture into a bowl.
  4. Beat together the cream, egg whites, nutmeg, mace, and cinnamon. Then place in a saucepan, and bring to a gentle boil.
  5. Combine the orange juice mixture with the cream mixture and beat  together.
  6. Allow to cool a bit, and place in a serving dish or small glasses.

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