Description
A bright and velvety orange pastry cream that adds a fresh citrus flavor to tarts, éclairs, and cakes.
Ingredients
Scale
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 cup unsalted butter
- 1 tablespoon vanilla extract
- Zest of 1 orange
- 1/2 cup fresh orange juice
Instructions
- In a saucepan, heat the milk and orange juice over medium heat.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
- Once the milk is hot, slowly pour it into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in the butter, vanilla extract, and orange zest.
- Cool the pastry cream before using it to fill tarts, éclairs, or cakes.
Notes
Press plastic wrap directly onto the surface while chilling to prevent a skin from forming.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg
Keywords: pastry cream, orange custard, dessert filling