Orange Pastry Cream
Creamy, thick, and citrusy, this orange pastry cream is made with 5 ingredients and is perfect for filling tarts, cakes, eclairs and more!
This orange pastry cream is super easy to make! It’s basically a simple Italian pastry cream (crema pasticcera) with added fresh orange juice and zest for a delicious citrus flavor and aroma.
It comes together in as little as 15 minutes, and calls for the most simple ingredients such as milk, eggs, orange, sugar and a little flour.
This thick, creamy citrusy orange cream is absolutely perfect for filling cakes, tarts, eclairs, donuts, pastries and more!
I often use it as a filling for this popular hangover cake or an Italian fruit tart. It's also one of my go-to choices for filling cannoli or topping these delicious orange cookies.
You can even replace British custard cream with this orange cream in classic recipes such as trifle or bread pudding.
In just 15 minutes of prep time, you’ll have a rich and silky orange pastry cream that’s perfect for any dessert!
Ingredients
For this orange pastry cream recipe, you only need 5 simple ingredients that you probably already have in your kitchen!
Here are my ingredients tips for the best results:
- Milk: Use fresh full fat milk for the best texture, avoid part-skim or skimmed milk.
- Flour: A little flour will give the cream a thick and rich texture. For a gluten-free version, substitute it with rice flour or cornstarch if you like.
- Egg yolks: I use medium sized free-range eggs.
- Sugar: caster or granulated white sugar.
- Orange: Opt for an organic orange, because you will need both the juice and zest. You can also use blood oranges if you like.
How to make orange pastry cream
This simple yet delicious orange cream recipe couldn't be easier to make!
All you need is about 15 minutes, and it's ready in just 4 simple steps.
Here below you can find the simplified recipe with step-by-step pictures, scroll down until the end of the post for the full printable recipe.
STEP 1. In a saucepan, heat the milk and orange zest over medium heat until it’s warm but not boiling.
STEP 2. In a separate bowl, whisk the egg yolks, orange juice and sugar until light and creamy. Add the flour and mix until smooth.
STEP 3. Gradually add warm milk into the egg mixture while whisking. Cook over low heat, stirring constantly, until it thickens (about 5 minutes).
STEP 4. Transfer to a shallow dish, cover with plastic wrap (pressing it directly onto the surface), and let it cool completely before using.
Tips for the best orange cream
Want perfectly smooth and creamy orange pastry cream? Here are some simple cooking tips to get it just right!
- If the cream looks too thin, take it off the heat, whisk quickly, and return it to low heat for a few seconds if needed.
- Cooling the cream in a shallow baking dish instead of a bowl helps it set more quickly.
- Press plastic wrap directly onto the surface of the cream while it cools to prevent a skin from forming.
- I always recommend making it a day ahead so it fully cools and reaches the perfect consistency.
Did you try this recipe?
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Recipe
Orange Pastry Cream
Ingredients
- 450 ml whole milk
- 3 medium egg yolks
- 120 g sugar
- 60 g all-purpose flour, or 3 tablespoons cornstarch
- 1 orange, preferably organic
Instructions
- Use a potato peeler to remove the orange peel, avoiding the bitter white pith. Cut the orange in half and juice it until you have 50ml (about ¼ cup). Set the juice aside.
- In a saucepan, heat the milk and orange peel over medium heat until it’s warm but not boiling. Remove from heat and let the orange peel infuse for a few minutes, then discard the orange peel.
- In a separate bowl, whisk the egg yolks, orange juice and sugar until light and creamy. Add sifted flour in and mix until smooth.
- Slowly pour a little warm milk into the egg mixture, whisking constantly. Gradually add the rest of the milk while stirring.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens (about 5 minutes).
- Transfer the orange pastry cream to a shallow dish, cover with plastic wrap (pressing it directly onto the surface), and let it cool completely before using.
Notes
Storage tips:
Fridge: You can store the pastry cream in the fridge for up to 5 days. Freezer: I don’t recommend freezing it because it can turn watery and grainy when thawed. But if you really need to, store it in an airtight container and freeze for up to 1 month. Let it thaw in the fridge for a few hours, then whisk well before using.Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Andrea, I made your fruit tart and used this orange pastry cream and it was incredibly delicious!! Thank you so much for sharing this recipe!