ORANGE PASTRY CREAM

Orange Pastry Cream image

Provided by Chef mariajane

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8

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1 cup milk
orange zest from 1 orange (2 strips -1x2-inches)
1/4 cup sugar
1/2 vanilla bean, split lengthwise
2 tbps. cornstarch
1 large whole egg
1 large egg yolk
2 tablespoons unsalted butter, cut into small pieces

Steps:

In a sall saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and coner. Set aside 10 minutes; discard orange zest and vanilla pod.
Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolks; add the sugar mixture and continue whisking until pale yellow.
Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from side of pan.
Slowly ladle half of boiling milk mixture into egg mixture, ewhisking constantly. Transfer this new mixture back to saucepan.
Set saucepan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously until very thick, about 1 1/2 minutes.
Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice-water bath. Whisk butter, piece by piece, into pastry cream while still warm. Let cool completey. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store in refrigerator up to 1 day.

Nutrition Facts : Calories 681.5, Fat 41.5, SaturatedFat 23.3, Cholesterol 516.5, Sodium 200.8, Carbohydrate 62.4, Sugar 50.5, Protein 17.2