Crema pastelera de naranja

Crema pastelera de naranja sounds delicious! Here’s a basic recipe for orange pastry cream:

Ingredients:

• 2 cups milk
• 1/2 cup sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Heat the Milk: In a saucepan, heat the milk over medium heat until it’s just about to simmer. Remove from heat and set aside.
2. Mix Sugar and Egg Yolks: In a separate bowl, whisk together the sugar and egg yolks until well combined and slightly pale.
3. Add Cornstarch: Add the cornstarch to the egg mixture and whisk until smooth.
4. Temper the Egg Mixture: Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling. Once combined, return the mixture to the saucepan.
5. Cook the Mixture: Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. This should take about 2-3 minutes.
6. Add Orange Flavors: Remove from heat and stir in the butter, orange juice, orange zest, and vanilla extract (if using). Continue to whisk until the butter is fully melted and the cream is smooth.
7. Cool the Cream: Transfer the cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.

This orange pastry cream can be used as a filling for pastries, cakes, or as a delicious dessert on its own!