Orange Cream

Name: Orange Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Whole milk 2 cups; Sugar 1 cup; Orange juice 1.7 oz; Orange peel 1; Egg yolks (about 6) 3.2 oz; Potato starch 5 tbsp

it de fr es br

412

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 412
Carbohydrates g 70
of which sugars g 60.9*
Protein g 8.1
Fats g 11.1
of which saturated fat g 5.25
Fiber g 1.3
Cholesterol mg 314
Sodium mg 73

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Bright color and creamy texture bring this orange cream to the top of family favorites every time someone wants a little more flavor on the table. When you use orange cream in desserts, everything looks more inviting—those pretty bakery-style tarts, simple cakes, or even breakfast pancakes just show off a little more. Kids and grownups both notice the fresh, bold taste from the orange juice and zesty kick of orange zest, while the real crowd pleasure comes from the balance of tangy and sweet. Great for making creamsicle recipes that taste like pure summer or jazzing up a party trifle, this filling always feels fun. Families pick these traditional desserts for weekend brunches or birthday parties...kind of nice when everyone looks forward to something special, not the same old treats. Turns out, adding orange pastry cream really makes even an ordinary eclair or simple cupcake feel extra exciting and a little bit fancy (but kids still love how soft and moist everything turns out).

Busy mornings work really well with this orange cream—smear it on pancakes, fill donuts, or just add a spoonful to plain yogurt for a fast win. Folx always like the nice pop of citrusy sweetness in orange cream cheese spreads, especially since that classic vanilla or plain option gets dull fast. Having a tub in the fridge makes tossing together a treat EASY—layer it in a trifle or even swirl into bread pudding for something totally great. One more benefit: orange pastry cream works just as well chilled or at room temp, so serving at brunch or after dinner is usually a breeze (just stack with fruit for a delicious parfait). With the high moisture and fluffy feel, this flavor stands out while also being so cozy—families get a dessert that’s both fun and comforting, and guests usually ask for seconds. Simple, rich, and satisfying...this orange cream puts a sweet spin on old favorites and new desserts alike.

How to prepare Orange Cream

To prepare the orange cream, first grate the zest 1, squeeze the orange 2 and extract the right amount of juice. Pour the milk into a saucepan, add the orange zest 3 and bring to a boil over low heat.

Meanwhile, in another pot, pour the egg yolks and sugar 4. Mix well with a spatula 5, then add the cornstarch 6

and stir again 7. Then add the orange juice 8 and mix again until you get a smooth and lump-free mixture 9.

As soon as the milk starts to boil, pour some into the egg yolk mixture 10, to temper it. Then stir 11 and add the remaining milk. Bring the cream to the heat 12 and cook it for about 5 minutes,

stirring with a whisk, until it becomes smooth and thick 13. Transfer the cream into a bowl 14, cover with plastic wrap in contact 15 and let it cool first at room temperature and then in the refrigerator.

Storage

The orange custard keeps in the refrigerator for a maximum of 3 days.

Freezing is not recommended.

Tip

It is possible to add 10 g of orange liqueur to the egg yolk and sugar mixture.

To quickly lower the temperature of the cream while keeping it shiny, you can pour it into a bowl immersed in another larger one with ice and stir with a whisk until it is lukewarm. Then always cover with plastic wrap in contact and store in the fridge.

For the translation of some texts, artificial intelligence tools may have been used.

Orange Cream

PRESENTATION

How to prepare Orange Cream

Storage

Tip

RELATED RECIPES