The dairy-free orange cream or orange curd is a delicious English cream made with citrus juice and zest, egg yolks, and butter. Some versions include egg whites and flour or starch like this one I propose today, faster than the classic fruit curd (Recipe). It’s an excellent alternative to classic custard for filling cakes, cookies, and meringues. This recipe is gluten-free and can also be made lactose-free..
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- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2/3 cup orange juice
- 3 egg yolks
- 1 egg
- 1/3 cup sugar
- 2 tbsp cornstarch (gluten-free)
- 1 orange (grated 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 cornstarch with the sugar.
Add the orange juice and blend well.
Bring to a boil.In another bowl, mix the yolks with the egg.
Remove the orange juice from the heat and add the yolks.
Mix well with a whisk and return to the heat.
Cook over low heat until it thickens.
Remove from heat, add the butter, and mix.Pour it still warm 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.
ATTENTION: Refer to the Italian Celiac Association manual and read the ingredients carefully to ensure they do not contain gluten contamination.
For all information on pasteurization and storage, consult the Guidelines for the correct preparation of home-canned foods.
Tips
It keeps in the refrigerator for 4 days or in the freezer for 1 month.
FAQ (Questions and Answers)
Can I make this cream lactose-free?
Sure, use lactose-free products with less than 0.01% lactose or plant-based products.
