Orange Pastry Cream

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 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.
• 3 return milk mixture to heat. bring to a boil, scraping vanilla seeds from side of pan.
• 4 slowly ladle half of boiling milk mixture into egg mixture, ewhisking constantly. transfer this new mixture back to saucepan.
• 5 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.
• 6 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.