---------- Recipe via Meal-Master (tm) v8.04
       Title: Orange-Lemon Spanish Cream
  Categories: Desserts, Heirloom
       Yield: 1 Servings
   4 1/2 ts Plain gelatine
     1/2 c  Orange juice
     1/4 c  Lemon juice
       2 c  Milk
       3    Eggs, separated
     2/3 c  Sugar
            Pinch of salt
       1 tb Grated orange rind
   Combine gelatine, orange juice and lemon juice and let
   stand five minutes. Scald milk and add yolks mixed
   with sugar, salt and orange rind.  Cook in a double
   boiler (over hot, not boiling water) until it coats
   the spoon. Then add gelatine mixture. Cool.  Fold in
   stiffly beaten egg whites. Chill until set. Heritage
   Recipes ch.