Step-by-Step Instructions
1. Infuse the Milk
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In a saucepan, combine:
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Milk
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Orange zest
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Half the sugar
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Cook over low heat until it begins to simmer (do not boil).
2. Prepare the Yolks
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In a bowl, whisk together:
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Egg yolks
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Remaining sugar
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Cornstarch
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Orange juice
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Whisk until the mixture is smooth and lump-free.
3. Temper and Thicken
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Slowly pour the hot milk into the yolk mixture, whisking constantly.
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Return the whole mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a custard (about 3–5 minutes).
4. Cool and Chill
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Once thickened, remove from heat and cover the surface with plastic wrap to avoid skin formation.
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Chill for at least 1 hour before using as a filling or topping.
Serving Ideas
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Fill mini tart shells and top with a slice of candied orange.
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Pipe into cupcakes or layer cakes for a burst of citrus.
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Spread over shortbread or pair with berries and granola for a light dessert.
Pro Tips
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Want it silkier? Strain the cream before chilling.
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Make it richer: Add a small knob of butter after cooking for a glossy finish.
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Turn it tropical: Add a splash of coconut milk or passion fruit juice.
FAQs
Can I use bottled orange juice?
Fresh is best, but if needed, use 100% pure orange juice with no added sugar.
Can I make this dairy-free?
Yes! Substitute milk with almond milk or oat milk — just be sure to heat it gently.
How long does it keep?
Stored in the fridge in an airtight container, it lasts up to 4 days.
Final Thoughts
Orange pastry cream is a wonderfully light, creamy, and citrusy filling that elevates any dessert. Easy to prepare and incredibly versatile, it’s sure to become one of your go-to custards for both simple and special occasions.
Next time you want to brighten up a dessert, reach for this orange gem — and watch your treats disappear in no time!
Thanks for your SHARES!
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