Orange cream

Clean 1 orange well and cut out 6 nice slices. Squeeze out oranges and store 6 cool hollowed out halves. Bring orange juice to the boil in a pan and reduce to approx. 1/2 dl. In a thick pan, bring milk, sugar and vanilla sugar to a boil over low heat. Egg yolks in a bowl are frothy. Mix milk with egg yolks while stirring. Return the mixture to the pan and bring it to the boil while stirring until the cream starts to thicken. Take a pan of fire. Stirring orange juice with cream and allowing to cool to room temperature in about 30 minutes, stirring occasionally. Beat the whipped cream and lightly with cream. Fill orange halves with cream and leave to set in refrigerator for approx. 2 hours. Spread light brown toast in a dry frying pan of almond shavings for about 1 minute.

Put oranges on six plates and garnish with a slice of orange and almond shavings.