1) In a pan, allow water to boil and then lower heat.
2) Add the orange rind and juice, lemon juice, sugar, butter, and eggs in a pudding basin.
3) Place the basin in the pan of boiling water and without letting the mix overheat, gently mix over a low heat till thick.
4) Allow the sauce to cool and then fold in the cream.
5) Serve over fish fillets and steamed asparagus.