Vida Recetas Editorial
Orange cream is a classic and versatile preparation that adds a fresh citrus touch to your desserts. Originating from European pastry, this cream is made with eggs, sugar, orange juice and zest, cooked in a bain-marie until silky and shiny. It is perfect for filling tarts, cakes, profiteroles, or simply enjoying by the spoonful. Its balanced sweet and tangy flavor makes it the ideal complement for sponge cakes, pancakes, or as a base for mousses and ice cream.
In this easy recipe, you'll learn to make it from scratch with simple ingredients. The key is to whisk constantly over gentle heat to prevent the eggs from curdling, and to strain the mixture for a fine texture. Finally, you'll add butter for shine and creaminess. This cream is ideal for those seeking an elegant dessert without complications.
You can also personalize it with other citrus fruits like lemon or tangerine, or add a splash of liqueur. Go ahead and make it to surprise everyone with its homemade flavor!
Prep
15 min
Cook
5 min
Servings
8
Calories
60 kcal
Mix the eggs with the orange peel, sugar and juice.
Put the mixture in a water bath, continuing to whisk until it thickens.
Strain the mixture, and then add the butter
Cover the cream with plastic wrap to prevent a crust from forming. Once the temperature drops, refrigerate it.
When using it, take it out of the refrigerator and remove the film that covers it.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 5 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
