Orange Cream 1-2-3 Dessert Cups

Prep Time: 10 mins.
Cook Time: 30 mins.
Yield: 6

Recipe by: Meredith R.

This recipe is an adaption of a dessert my mother and sister used to make and was called coffee souffle. It is totally not a souffle. My kids didn't like the coffee version so I tried orange. It was instantly approved. Eggland's Best eggs are the most nutritious and tasty there are. That is why I use them. They are also Gluten-free.

Make This Recipe

Ingredients

1 cup milk

2 tablespoons unflavored gelatin,(2 envelopes)

3 Eggland's Best eggs, large

1 cup light cream

2 cups pulp-free orange juice

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon orange extract

5 drops red food coloring

4 drops yellow food coloring

Preparation

In a small bowl soak gelatin in milk for 5 minutes.
Separate Eggland’s Best eggs, putting whites in a medium bowl and yolks in a large heavy saucepan.
Beat egg yolks, whisk in cream, orange juice, sugar, salt and gelatin soaked in milk.
Cook over medium-high heat until the mixture reaches 160 degrees on an instant-read thermometer.
Remove from heat, add vanilla extract, orange extract and food coloring, Set aside and beat egg whites until stiff. Fold egg whites into custard mixture until incorporated. Cool for 5 minutes and then ladle into six 7-ounce dessert glasses.
Refrigerate until set, about 3 hours. This dessert separates into 3 layers as it sets.

Nutrition

Information per Serving
Serving Size	6
Calories	250
Fat	9g
Saturated Fat	4.9g
Cholesterol	113mg
Sodium	257mg
Carbohydrates	36.4g
Dietary Fiber	0g
Protein	7.4g