The orange cream for cakes and pies (or orange curd) is a wonderfully fragrant cream that does not use milk and includes both the zest and the freshly squeezed juice of these citrus fruits.
It results in a cream with an unmistakable orange flavor, perfect for filling cakes, pies, cookies, but also delicious to enjoy on its own.
A real treat for those who love naturally fragrant sweets, which they will find irresistible.
If you try it, I guarantee you won’t leave it anymore!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 193.56 (Kcal)
- Carbohydrates 32.49 (g) of which sugars 21.50 (g)
- Proteins 1.62 (g)
- Fat 7.23 (g) of which saturated 4.25 (g)of which unsaturated 2.98 (g)
- Fibers 0.08 (g)
- Sodium 56.05 (mg)
Indicative values for a portion of 125 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
- 3 1/4 cups water
- 3/4 cup sugar
- 1/2 cup potato starch (or cornstarch)
- 2 1/2 tbsps all-purpose flour
- 3 egg yolks (from medium eggs)
- 10 tablespoons orange juice
- orange zest (zest of two oranges)
- 1/4 cup butter
- 1 pinch salt
Tools
- Electric Whisk
- Hand Whisk
- Citrus Zester
Preparation
Prepare the orange cream, directly in the pot where you will thicken it, by mixing the egg yolks with the sugar.
Then add the flour and starch, gradually incorporating them into the mixture, slowly adding the water.
Once everything is well combined, place the pot on the stove and, over medium heat, stirring constantly, thicken it by bringing it to a boil.
At this point, turn off the heat and add the butter in pieces, then the grated zest of the two oranges (I use this set of graters), their filtered juice, and salt.
Work it and then let it cool in a large bowl, covered with cling film in contact. Before using it, stir the cream with electric whisks until it reaches the desired level of smoothness.
The orange cream for cakes and pies is ready.
Storage
In the fridge in an airtight container for 2, at most 3 days
In the fridge in an airtight container for 2, at most 3 days
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
