Put the strained juice (there
should be approximately a half
pint) of the oranges and the lemon
together in a saucepan with the
well-whisked yolks and the sugar.
Heat gently, stirring constantly, as
for a sauce or custard. The mixture
takes some time to thicken, and is
ready when it starts to adhere to
the sides of the pan, although it
never thickens sufficiently to coat
the spoon. Take the pan from the
heat and stir the cream until it is
cool. By this time it will have
thickened perceptibly.
Pour the cream into 4 custard
cups or glasses, and leave them