Stewarts Orange Cream Recipe

Warm dairy

In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar (1.5 tbs). Warm over medium heat until the mixture is steaming and small bubbles form around the edge but do not let it boil, about 5–7 minutes. Stir occasionally to dissolve sugar.

Temper eggs

While the dairy warms, whisk the eggs with the remaining 1.5 tbs granulated sugar in a medium bowl until smooth and slightly pale. Gradually pour 1/2 cup of the warm dairy into the eggs in a slow steady stream, whisking constantly to temper and avoid scrambling.

Finish custard

Pour the tempered egg mixture back into the saucepan with the remaining warm dairy. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C), about 3–5 minutes. Do not boil.

Strain and cool

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure smoothness. Stir in the vanilla extract and a pinch of fine sea salt. Let sit at room temperature for 10 minutes.

Prepare juice and zest

While the custard is resting, zest one large orange (measure about 1 tablespoon) and juice enough oranges to yield 1 cup of fresh orange juice. Add 1 teaspoon fresh lemon juice to the orange juice to brighten flavor.

Infuse and combine

Add the orange zest to the warm custard and stir to infuse for 5 minutes. Then stir in the fresh orange-lemon juice and the optional orange liqueur. Taste and adjust sweetness: if you prefer sweeter, stir in up to 1 additional tablespoon of granulated sugar while the mixture is still warm so it dissolves easily.

Chill

Cover the bowl with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or up to overnight. Chilling is important for texture and flavor melding.

Serve chilled

When ready to serve, give the chilled orange cream a good stir. If you’d like a lighter, fresher presentation, you can whisk for 30 seconds to incorporate a little air. Spoon into four small dessert bowls or glasses (about 1/2 cup per serving).

Garnish

Top each serving with a thin orange slice or candied orange peel and dust very lightly with confectioners' sugar if desired. For a boozy accent, drizzle a drop of additional orange liqueur on each portion.