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Orange Pastry Cream — Silky, Bright & Bursting with Citrus Flavor
This luscious orange pastry cream is a delightful twist on the classic crème pâtissière. Infused with fresh orange zest and juice, it’s the perfect filling for tarts, cupcakes, cakes, and layered desserts. Its velvety texture and zesty aroma make it an unforgettable addition to your dessert repertoire.
If you’ve ever tried classic lemon curd tarts or French pastry creams, you’ll love this citrusy spin. This version balances sweetness with a refreshing orange tang — ideal for spring and summer bakes or a bright pick-me-up on cold days.
Whether you’re topping cupcakes, filling tart shells, or spooning it over fresh fruit, this orange cream brings a burst of sunshine to every bite.
Ingredients
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150 ml milk
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100 ml fresh orange juice
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40 g cornstarch (cornflour)
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65 g sugar
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2 egg yolks
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2 tablespoons orange zest
Step-by-Step Instructions
1. Infuse the Milk
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In a saucepan, combine:
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Milk
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Orange zest
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Half the sugar
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Cook over low heat until it begins to simmer (do not boil).
2. Prepare the Yolks
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In a bowl, whisk together:
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Egg yolks
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Remaining sugar
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Cornstarch
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Orange juice
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Whisk until the mixture is smooth and lump-free.
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3. Temper and Thicken
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Slowly pour the hot milk into the yolk mixture, whisking constantly.
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Return the whole mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a custard (about 3–5 minutes).
4. Cool and Chill
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Once thickened, remove from heat and cover the surface with plastic wrap to avoid skin formation.
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Chill for at least 1 hour before using as a filling or topping.
Serving Ideas
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Fill mini tart shells and top with a slice of candied orange.
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Pipe into cupcakes or layer cakes for a burst of citrus.
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Spread over shortbread or pair with berries and granola for a light dessert.
Pro Tips
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Want it silkier? Strain the cream before chilling.
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Make it richer: Add a small knob of butter after cooking for a glossy finish.
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Turn it tropical: Add a splash of coconut milk or passion fruit juice.
FAQs
Can I use bottled orange juice?
Fresh is best, but if needed, use 100% pure orange juice with no added sugar.
Can I make this dairy-free?
Yes! Substitute milk with almond milk or oat milk — just be sure to heat it gently.
How long does it keep?
Stored in the fridge in an airtight container, it lasts up to 4 days.
Final Thoughts
Orange pastry cream is a wonderfully light, creamy, and citrusy filling that elevates any dessert. Easy to prepare and incredibly versatile, it’s sure to become one of your go-to custards for both simple and special occasions.
Next time you want to brighten up a dessert, reach for this orange gem — and watch your treats disappear in no time!
