Products for the preparation of gratin-in the picture.
Heat the oven to 210 degrees, let it be ready.
Peel the oranges to the pulp, cutting off the skin with a white shell.
Over a bowl or on a Board with a chute to drain the juice, cut oranges into thin circles. Juice to collect.
In a deep fireproof bowl (pan) RUB the yolks with sugar white.
Add the cream, juice of an orange, molasses.
If the molasses is very thick, then before that mix it with orange juice, ie juice and molasses pre-mixed.
All well mix.
Sift the dough into the future starch, mix again thoroughly.
The resulting mass is prepared over low heat, with constant stirring, 3 -5 minutes. The dough will thicken and will look like a custard.
Spread the mass in portions of the molds, it is perfect for submission. In my economy there were no suitable molds with a side height of 2 -3 cm, it was necessary to lay out in one big ( d=20 cm).
Put orange circles on top and bake for 10 - 15 minutes.
That's how I got it out of the oven.
It is noticeable that the edges baked it stronger, but this should not discourage you, in the original version clotted edge should be even wider.
Dessert can be served hot or chilled.
I served chilled.
The taste is peculiar, but pleasant, gentle with orange light bitterness.