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.