The orange cream without milk or orange curd is a delicious English cream made with citrus juice and zest, yolks, and butter. Some versions use egg whites and flour or starch, like the one I’m sharing today, which is quicker than the classic fruit curd (Recipe). Perfect for filling cakes, cookies, and meringues, it is a delicious alternative to the classic custard. This recipe is gluten-free and can also be made lactose-free..
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cuisine: Italian
Ingredients
- 2/3 cup orange juice
- 3 egg yolks
- 1 egg
- 1/3 cup sugar
- 2 tbsp gluten-free corn starch
- 1 orange (zest)
- 1/4 cup butter
Tools
- 1 Pot
- 1 Whisk
- 2 Bowls
- 1 Grater
Steps
Grate the orange zest with a grater.
Squeeze the oranges and mix the juice with the zest.
In a pot, mix the starch with the sugar.
Add the orange juice and mix well.
Bring to a boil.In another bowl, mix the yolks with the eggs.
Remove the orange juice from the heat and add the yolks.
Mix well with a whisk and return to the heat.
Cook on low flame until it thickens.
Remove from the heat, add the butter, and mix.Pour while still hot into sterilized glass jars and store in the fridge for 4 days, or freeze.
If you prefer it smoother, you can blend it with an immersion blender when adding the butter.
WARNING: Consult the Italian Celiac Association guide and read the ingredients carefully to ensure there is no gluten contamination.
For all the information on pasteurization and preservation, consult the Guidelines for the correct preparation of food preserves at home.
Tips
It keeps in the refrigerator for 4 days or in the freezer for 1 month.
FAQ (Questions and Answers)
Can I prepare this cream lactose-free?
Of course, using lactose-free products with less than 0.01% lactose or plant-based products.
