5 egg yolks1 cup freshly squeezed, strained orange juice juice of 1 lemon, strained ½ cup sugar ¼ cup white wine

Beat egg yolks & sugar together until the yellow color turns pale. Slowly add the liquids, stirring all the while, & cook over low heat in a heavy saucepan, continuing to stir. The mixture will never coat the spoon, & it must not boil. When it assumes something more than a liquid consistency & begins to adhere to the sides of the saucepan, remove from heat, immerse the saucepan in cold water, & continue stirring until the cream has completely cooled. Pour into individual serving dishes, chill thoroughly for several hours at least, & serve accompanied by simple cookies.

The French Menu Cookbook by Richard Olney, DRG Publisher Inc. 1970