6 big oranges
1 small glass orange liqueur
200 g sugar
1 custard sachet
1/2 l milk
1 cup whipped cream
Almonds cut into pieces

Peel the oranges. Slice, all slices should be similar. Put in individual small casseroles and sprinkle with sugar. Prepare the custard with the milk and the sugar and put a cloth on. Store in the fridge. When cold, mix well the lightly whipped cream and the liqueur. Pour some of that cream in each recipient and sprinkle with the almonds. Put in a preheated oven and cook au gratin until golden. Serve immediately.