From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.


  • 1 (6 ounce) can frozen orange juice
  • 1 package gelatin
  • 1/2 cup sugar
  • 2 Tablespoons flour
  • 2 egg yolks
  • Pinch salt
  • 1 cup milk
  • 2 egg whites, stiffly beaten
  • 1 loaf angel food cake
  • 1/4 pint whipping cream
  • 1 (11 ounce) can mandarin orange sections


Thaw orange juice concentrate.  Sprinkle gelatin on top and set aside.  Combine sugar and flour.  Mix thoroughly and set aside.  Beat egg yolks until thick with pinch of salt and set aside.  Heat milk to scalding in double boiler.  Pour a small amount of milk into flour mixture, stirring vigorously.  Return to double boiler.  Cook 2 to 3 minutes stirring constantly.  Pour some of this hot mixture into eggs, stirring constantly.  Return to double boiler.  Cook until thickened and mixture coats spoon.  Combine with gelatin and orange juice while hot.  Stir until gelatin dissolves.  Cool.  Beat egg whites and add to mixture.  Slightly oil large loaf pan.  Break up angel food cake in small pieces and add to custard.  Place in pan and let refrigerate for several hours or overnight.  Unmold and ice with whipped cream that has been whipped and sweetened to taste.  Garnish with mandarin oranges and replace in refrigerator.

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