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Bring the milk, cream and orange zest in a saucepan to a simmer. Infuse for 8 minutes. Mix the egg white and sugar together, then add the infused milk. Strain the preparation through a fine sieve, fill the cups and cover with lids. Place the cups in basket no. 3.
Steam for 15 minutes with the starter and the main course.
When the cream is cooked, cool quickly by running under water. Remove the covers. Prepare an orange fruit salad with the segments and orange juice. Serve in a separate bowl decorated with finely shredded mint leaves.