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Orange-Vanilla Pastry Cream
Recipe Summary
Yield: Makes 3/4 cup
Ingredients
Ingredient Checklist
1 cup whole milk
1/2 vanilla bean, halved lengthwise and seeds scraped to loosen
2 tablespoons freshly grated orange zest
2 large egg yolks
1/4 cup plus 3 tablespoons sugar
3 tablespoons all-purpose flour
Gallery
Orange-Vanilla Pastry Cream
Recipe Summary
Yield: Makes 3/4 cup
Gallery
Orange-Vanilla Pastry Cream
Orange-Vanilla Pastry Cream
Orange-Vanilla Pastry Cream
Recipe Summary
Yield: Makes 3/4 cup
Recipe Summary
Yield: Makes 3/4 cup
Yield: Makes 3/4 cup
Makes 3/4 cup
Ingredients
Ingredients
- 1 cup whole milk
- 1/2 vanilla bean, halved lengthwise and seeds scraped to loosen
- 2 tablespoons freshly grated orange zest
- 2 large egg yolks
- 1/4 cup plus 3 tablespoons sugar
- 3 tablespoons all-purpose flour
Directions
Bring milk, vanilla bean, and zest to a simmer in a medium saucepan over medium heat. Remove from heat. Cover; let steep 20 minutes.
Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy, about 2 minutes. Add flour; mix until incorporated.
With mixer on low speed, add 1/2 cup steeped milk. Return milk-yolk mixture to pan; whisk. Heat over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Pass through a fine sieve into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Orange-Vanilla Pastry Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Orange-Vanilla Pastry Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
