Infuse thin strips of rind from 2 oranges in the milk.
Remove the rind, and make into a thick pouring custard with the egg yolks and sugar.
Soak the gelatine in the orange juice and add sufficient water to make 1/2 pt. Heat to dissolve, and strain into the orange-flavoured custard.
Whip the cream and fold in when the gelatine-custard mixture is thick but not set.
Pour into a prepared mould and turn out when quite cold.