|Boiling water||1 1⁄2 Pint|
|Granulated sugar||4 Ounce|
|Candied orange peel||3|
Wash oranges and cut off thin strips of outer rind avoiding white pith.
Put rind, water and sugar into a bowl and leave to stand, covered, for 2 hr.
After 2 hr strain into a saucepan, heat through and pour gradually over the well-beaten eggs, stirring all the time.
Strain the mixture back into the rinsed pan and heat again to thicken and cook the eggs.
Do not allow the custard to boil or curdling will occur.
Whisk or stir during cooking.
Allow to cool, stir in the strained juice of the oranges and pour into custard glasses.
When quite cold (or chilled in refrigerator) pile whipped cream on top.
Decorate with fine strips of candied orange peel.