Step-by-Step Instructions

1. Infuse the Milk

• In a saucepan, combine:

  • Milk

  • Orange zest

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  • Half the sugar

• Cook over low heat until it begins to simmer (do not boil).

2. Prepare the Yolks

• In a bowl, whisk together:

  • Egg yolks

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  • Remaining sugar

  • Cornstarch

  • Orange juice

• Whisk until the mixture is smooth and lump-free.

3. Temper and Thicken

• Slowly pour the hot milk into the yolk mixture, whisking constantly.

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• Return the whole mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a custard (about 3–5 minutes).

4. Cool and Chill

• Once thickened, remove from heat and cover the surface with plastic wrap to avoid skin formation.

• Chill for at least 1 hour before using as a filling or topping.

Serving Ideas

• Fill mini tart shells and top with a slice of candied orange.

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• Pipe into cupcakes or layer cakes for a burst of citrus.

• Spread over shortbread or pair with berries and granola for a light dessert.

Pro Tips

• Want it silkier? Strain the cream before chilling.

• Make it richer: Add a small knob of butter after cooking for a glossy finish.

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• Turn it tropical: Add a splash of coconut milk or passion fruit juice.

FAQs

Can I use bottled orange juice?

Fresh is best, but if needed, use 100% pure orange juice with no added sugar.

Can I make this dairy-free?

Yes! Substitute milk with almond milk or oat milk — just be sure to heat it gently.

How long does it keep?

Stored in the fridge in an airtight container, it lasts up to 4 days.

Final Thoughts

Orange pastry cream is a wonderfully light, creamy, and citrusy filling that elevates any dessert. Easy to prepare and incredibly versatile, it’s sure to become one of your go-to custards for both simple and special occasions.

Next time you want to brighten up a dessert, reach for this orange gem — and watch your treats disappear in no time!