The ORANGE PASTRY CREAM is a fragrant and delicate variation of the classic pastry cream, enriched with the citrus flavor and aroma of orange. It has a velvety texture and a balanced sweet-fresh taste, perfect for filling cakes, cream puffs, tarts or to enjoy by the spoonful.
It is made with simple ingredients: milk, egg yolks, sugar, starch or flour and orange zest, which gives the cream an intense and natural fragrance. For a stronger flavor, you can also add fresh orange juice.
This cream is ideal for desserts with a refined and light taste, perfect for those who love fruity and aromatic desserts.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups whole milk (≈ 500 ml (≈ 17 fl oz))
- 4 egg yolks (medium)
- 1 cup granulated sugar (≈ 200 g (≈ 7 oz))
- 6.25 tbsp cornstarch (maizena) (≈ 50 g (≈ 1.8 oz) — or 00 flour)
- 1 orange (unwaxed (not treated))
Tools
- 1 Pot
- 1 Bowl
- 1 Whisk
- 1 Small bowl
- 1 Plastic wrap
Steps
Preparing the ORANGE PASTRY CREAM is truly within everyone’s reach and very quick.
First, heat the milk in a pot together with the orange zest cut into strips, bringing it almost to a boil.
In a large bowl, quickly beat the egg yolks with the sugar until combined, then gradually add the sifted flour (or starch).
Once everything is blended, slowly pour in the hot milk while stirring immediately to prevent lumps. Return the mixture to the pot and place over low heat. Stir with a whisk and a wooden spoon always in the same direction to avoid lump formation.
When the cream begins to boil, add the orange juice and continue stirring until you reach the desired thickness.
When cooking is complete, pour the cream into a bowl, cover with plastic wrap placed directly on the surface and let cool at room temperature.
This step is very important as it prevents the formation of a skin on the surface, which is not only unsightly but also unpleasant to bite into..
Once cooled, if you are not using it immediately, transfer it to the refrigerator. When ready to use, quickly whisk it by hand to make it smooth and velvety again.
