Orange Cream Punch

3 large oranges
4 eggs, separated
1/4 cup sugar
1/4 cup orange-flavor liqueur
2 cups half-and half
1 cup heavy or whipping cream
ground cinnamon for garnish

About 2 hours before serving early in day:

Grate 1 teaspoon peel and squeeze juice from oranges (about 1 cup). Wrap peel with plastic wrap; reserve.

In large bowl with wire whisk, beat egg yolks and sugar until sugar is dissolved; beat in orange juice, orange-flavor liqueur, half-and-half, and heavy cream until well blended. Cover and refrigerate until well chilled.

About 20 Minutes Before Serving:

In small bowl with mixer at high speed, beat egg whites until soft peaks form. With wire whisk or rubber spatula, gently fold egg whites into yolk mixture just until blended.

Pour into 12-quart chilled punch bowl. Sprinkle cinnamon and reserved orange peel over punch.

Makes 8 cups


Crystalware Maryland Plastics Large Punch Bowl, 12 quart, Clear

Leave a Reply