Greek Recipes

Greek and Cypriot recipes

Orange cream

This is a beautifully refreshing desert to make when oranges are in season. The custard-like orange cream (or ‘krema portokaliou’) is a particular favourite for grandmothers to make for their grandchildren, who call it ‘kremoula’.

Orange cream


  • 3 large oranges
  • 1 tbsp corn flour
  • 1 lemon – juice
  • Grated rind of 2 oranges
  • 3 heaped tbsps sugar
  • 2 tbsps finely cut orange’ glyko tou koutaliou’ (orange peel preserved in syrup)
  • 300 ml double cream, whipped to thick consistency
  • 2 tbsps roasted blanched almonds, split in half

Tip: Reserve some extra pieces of glyko tou koutaliou for decoration


  • Dissolve corn flour in 3 tbsps water
  • Put the orange juice and the dissolved corn flour in a pot
  • Add the lemon juice
  • Add the grated orange rind
  • Add the sugar
  • Boil, stirring all the time
  • When mixture is thick remove from heat and let cool
  • When completely cold, stir in the ‘glyko tou koutaliou’ (preserved orange peel)
  • With a metal spoon fold in the whipped cream
  • Serve into individual bowls or in a big dessert bowl, or scoop out the pulp from the orange halves and serve the cream in the orange shells
  • Decorate with the ‘glyko tou koutaliou’ pieces (preserved orange peel)
  • Sprinkle with the roasted flaked almonds.

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