Orange custard cream, simple and delicious, perfect for filling tarts, sponge cakes, Christmas or Carnival sweets. It is prepared in a few minutes, like a classic cream, but with the addition of orange juice and zest. Orange cream is also excellent as a spoon dessert, accompanied by cookies or garnished with chocolate shavings. If you want to use it to fill sweets, I recommend preparing it in advance and cooling it well in the refrigerator.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4-6
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 192.55 (Kcal)
- Carbohydrates 31.79 (g) of which sugars 23.86 (g)
- Proteins 4.96 (g)
- Fat 5.95 (g) of which saturated 3.15 (g)of which unsaturated 2.75 (g)
- Fibers 0.27 (g)
- Sodium 4.63 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole milk
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch (or potato starch)
- 1 orange (untreated, medium size)
Tools
- Saucepan
- Whisk
- Bowl
- Grater
- Citrus Juicer
Preparation
Pour about half of the milk into a saucepan and heat it over low heat, without bringing it to a boil.
Meanwhile, place the egg yolks in a bowl, add the sugar and the grated orange zest. Mix well with the whisk, then add the flour and cornstarch (sifted).
Add the remaining milk and mix well to avoid lumps.
Pour the obtained mixture into the saucepan with the hot milk. Bring to a boil and cook, stirring with a wooden spoon, for about 7-8 minutes, or until well thickened.
About 1-2 minutes before the end of cooking, add the squeezed orange juice and let it blend.
At the end, turn off the stove and transfer the cream to a glass bowl, covering with plastic wrap to avoid a skin forming. Let it cool at room temperature.
The orange custard cream is ready to be used, to fill your sweets or to be served as a spoon dessert.
Tips and Variations
Instead of grating the zest, you can take it in 2-3 pieces and heat it together with the milk. Then remove it at the end of cooking.
You can add a little piece of butter to the cream after turning off the stove. It will make the cream silkier and shinier.
You can replace part of the milk with fresh liquid cream.
If you don’t have cornstarch, replace it with potato starch or more all-purpose flour. If you want a less dense cream, slightly decrease the quantity.
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