Orange Pastry Cream
Ingredients:
2 cups (500 ml) whole milk
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
4 large egg yolks
1 tablespoon grated orange zest
1/2 cup (125 ml) fresh orange juice
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the milk and half of the sugar. Heat over medium heat until it begins to simmer.
2. In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.
3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and return to the heat. Cook, stirring constantly, until the cream thickens and begins to boil.
5. Once thickened, remove from heat and stir in the orange zest, orange juice, butter, and vanilla extract until smooth.
6. Pour the pastry cream into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
7. Let it cool to room temperature, then refrigerate until completely chilled.
Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 2 cups