Orange Cream Recipe
Make Orange Cream Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Orange Base
Cream Custard
Finishing & Optional
Method
Orange Base
- 1
Extract and reduce
Zest one medium orange to yield about 1 tablespoon zest. Juice enough oranges to get 1 1/4 cups fresh orange juice. In a small saucepan combine the orange juice, orange zest, granulated sugar, and lemon juice. Bring to a gentle simmer over medium heat, stirring so sugar dissolves. Reduce heat to low and simmer gently 6–8 minutes until mixture is slightly thickened and aromatic (you should have roughly 1 cup). Remove from heat and strain through a fine-mesh sieve into a bowl to remove zest and any pulp. Return strained liquid to saucepan and keep warm over very low heat.
Cream Custard
- 2
Prepare custard base
In a medium bowl, whisk the 3 egg yolks with the cornstarch until smooth and slightly pale (about 30–45 seconds). Set aside.
- 3
Heat milk and cream
In a separate saucepan, combine the whole milk, 1 cup heavy cream, and a pinch of salt. Warm over medium heat until small bubbles form at the edges and steam rises (do not boil). Remove from heat just before it reaches a full boil.
- 4
- 5
Cook custard
Stir continuously with a heatproof spatula or whisk, scraping the bottom, until the mixture thickens to a custard that coats the back of the spatula — about 3–5 minutes. Once thickened, remove from heat. Immediately whisk in the reserved warm orange reduction a little at a time until fully incorporated and smooth. Stir in vanilla extract and the teaspoon of unsalted butter and powdered sugar to round out the flavor. Taste and add a tiny pinch more salt if needed.
- 6
Strain and cool
For extra-silky texture, pass the finished orange cream custard through a fine-mesh sieve into a clean bowl. If serving chilled, place plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator at least 2 hours (or until cold and set).
Finishing & Serving
- 7
Optional whipped cream
If you want a lighter texture, whip the remaining 1/2 cup cold heavy cream to soft peaks with 1 teaspoon powdered sugar and fold about 1/3–1/2 of it gently into the cold orange cream to lighten. Reserve the rest for topping.
- 8
Plate and garnish
Spoon the orange cream into serving dishes. Top with orange segments or candied orange peel. If desired, add a dollop of the reserved whipped cream. Chill briefly before serving or serve immediately. Leftovers keep covered in the refrigerator for up to 3 days.