Orange Pastry Cream Recipe
Ingredients:
500 ml (2 cups) of whole milk
Zest of 1 orange
100 g (1/2 cup) of sugar
4 egg yolks
40 g (1/3 cup) of cornstarch
50 g (1/4 cup) of unsalted butter
1 tsp of vanilla extract (optional)
Instructions:
1. Heat the milk: In a saucepan, heat the milk over medium heat until it starts to simmer. Add the orange zest to infuse the milk with flavor. Once it reaches a simmer, remove from heat and let it sit for 5 minutes to allow the orange flavor to develop.
2. Mix egg yolks and sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and creamy. Add the cornstarch to the egg mixture and whisk until fully combined.
3. Combine milk and egg mixture: Gradually pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, return the mixture to the saucepan.
4. Cook the cream: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Continue to cook for another 1-2 minutes to ensure the cornstarch is fully cooked.
5. Finish the cream: Remove the saucepan from the heat and stir in the butter until melted and smooth. If using, add the vanilla extract for additional flavor.
6. Cool the cream: Pour the pastry cream into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.
Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: Makes about 2 cups of pastry cream