ORANGE PASTRY CREAM
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Basics, Creams and Spreads, Desserts
Cuisine: Italian/French
Ingredients
  • 400 ml milk (1⅔ cup)
  • 4 large egg yolks
  • 75 gr granulated sugar (6 Tbs)
  • 40 gr corn starch (1/3 cup)
  • 30 gr butter (2 Tbs)
  • zest of one large orange
Instructions
  1. Place milk and grated zest of an orange in a medium sized sauce pan. Bring to boiling point, turn off the heat and let steep for 20-30 mins.
  2. Whisk egg yolks with sugar using an electric whisk for a few minutes until pale then add the corn starch and whisk for another minute.
  3. Bring milk to boiling point again and remove the skin that might have formed on the top. Also remove some of the orange zest using a fork. You can pass the milk through a fine sieve if you do not want any bits in your cream.
  4. Slowly pour the hot milk into the egg mixture while whisking continuously.
  5. Pour it all back into the sauce pan and cook over medium low heat until it thickens for about 5-6 minutes, never stop stirring.
  6. Remove from heat, add the butter, whisk until smooth and completely blended.
  7. Transfer the cream into a clean bowl and cover with cling film to prevent it from a skin forming. The plastic needs to be in contact with the cream.
  8. When it comes to room temp, refrigerate.
Notes
It can be kept in the fridge for up to three days.

When you take it out of the fridge whisk with an electric mixer for 15-20 seconds to have a smooth and spreadable texture.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/03/orange-pastry-cream/