Seville Orange Creme
Here's a great creme recipe for these crepes or any other use such as a topping for scones, toast, or biscuits. Use any citrus as a substitute for the seville oranges.
Recipe type: Dessert
Cuisine: California
  • 2 cups milk
  • ¼ cup fresh juice from oranges
  • zest of one orange
  • ½ vanilla bean
  • 5 egg yolks
  • 6 tablespoons sugar
  • ¼ cup flour
  • ⅛ cup cornstarch
  • 2 cups of whipping cream
  1. Heat the milk and vanilla bean gently just until boiling.
  2. Remove from heat and cool slightly.
  3. Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornstarch.
  4. Remove the vanilla bean and gradually stir the cooled milk into the egg mixture.
  5. Pour the custard back into the saucepan and heat the mixture until it thickens and boils, beating continuously. About 1 minute. Add juice and zest and combine well.
  6. Cover with plastic wrap and refrigerate until cold. Strain into a clean bowl if desired.
  7. Beat the whipping cream until peaks are soft and stir into the creme.
  8. Creme can be refrigerated for several days or used right away.
Recipe by California Greek Girl at