| | Directions | | Beat egg yolks with sugar until thick and pale. Gradually add scalded milk. Transfer to a saucepan, cook over low heat, stirring constantly, until custard thickens and begins to coat a wooden spoon. Remove from heat and strain through a fine sieve. Add orange liqueur and orange oil and chill. When cold fold in whipped cream. |
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| Ingredients | | - |  | 3 Egg Yolks |
| - | | 1/2 cup sugar |
| - | | 1 cup scalded milk |
| - | | 3 tablespoons orange liqueur |
| - | | 1/4 teaspoon Boyajian orange oil |
| - | | 1 cup heavy cream, whipped |
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