Description
A delightful orange-infused pastry cream, perfect for filling tarts, cakes, or choux pastries.
Ingredients
Scale
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Whisk egg yolks and sugar in a medium bowl until pale.
- Whisk in flour until combined.
- Heat milk and orange zest in a saucepan over medium heat until simmering.
- Gradually whisk hot milk into egg mixture.
- Return mixture to saucepan and cook over medium-low heat, whisking constantly, until thickened, about 2-3 minutes.
- Remove from heat and stir in vanilla extract and butter until melted and smooth.
- Transfer pastry cream to a clean bowl.
- Press plastic wrap directly onto surface of cream to prevent a skin from forming.
- Chill in refrigerator for at least 2 hours before using.
Notes
- Ensure plastic wrap touches the surface of the cream to prevent a skin.
- For a smoother cream, strain through a fine-mesh sieve after cooking.
- Can be made up to 2 days in advance.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 15g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: orange, pastry cream, custard, dessert, filling