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You are here: Home / Recipes / Orange Scented Pastry Cream

Orange Scented Pastry Cream

October 3, 2017 by Aaron Leave a Comment

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Orange Scented Pastry Cream
Orange Zest Pastry Cream Pastry cream is more commonly known as custard, a mixture of milk and egg yolks typically cooked to thicken. Using a good quality vanilla bean definitely elevates a good pastry cream to the next level and gives you a beautifully aromatic custard with rich vanilla flavor, and those specs, those glorious vanilla bean seeds... swoon!
Servings
Cups
Ingredients
  • 1 1/4 Cups Whole Milk Can use cream
  • 6 Tbsp White Sugar
  • 3 Tbsp Cornstarch
  • 1 tsp Vanilla bean paste regular vanilla will work here as well
  • 5 Large Egg Yolks
  • 1 Tbsp Orange zest
Servings
Cups
Ingredients
  • 1 1/4 Cups Whole Milk Can use cream
  • 6 Tbsp White Sugar
  • 3 Tbsp Cornstarch
  • 1 tsp Vanilla bean paste regular vanilla will work here as well
  • 5 Large Egg Yolks
  • 1 Tbsp Orange zest
Instructions
  1. Combine 1 cup milk, 3 tablespoons sugar and vanilla bean paste, in a medium saucepan. Bring just to a simmer over medium heat. (careful not to boil, it will make a CRAZY mess on your stove) Remove from heat.
  2. In a medium bowl, whisk yolks, cornstarch, orange zest and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
  3. Add approx. 1/4 cup hot milk mixture to egg mixture while whisking continually.
  4. Add approx. another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan.
  5. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened.
  6. Remove from heat.
  7. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Can be used warm spooned over a dessert or refrigerated.
Recipe Notes

This pastry cream is great for many different applications and you can play around with the sugars to get the desired flavor you are looking for. You can replace the granulated white sugar with brown sugar if you a looking to get a slightly darker custard and deeper caramel flavor it will appear more tan color the more brown sugar you use.

Get in the kitchen, have fun, and experiment! Stay sweet my friends, and try not to eat the whole bowl before your dessert is complete

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Filed Under: Cupcake, Custard, Fall Baking, how to, Recipe, technique

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WELCOME, I'M AARON! I am a self-taught Red Seal baker and specialty cake decorator and College Baking and Pastry Arts Instructor. I am located in Conception Bay South, Newfoundland, an island as far east in Canada as you can go! I am married to an amazingly supportive wife and we have 3 very energetic boys! READ MORE

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