Perfect in any season, the Orange cream it is a variant of the classic snack. Oranges are the citrus fruits par excellence capable of transporting you with their scents in a warm and Mediterranean atmosphere. This fruit, containing very few calories and being rich in minerals such as magnesium, potassium and selenium, as well as the precious vitamin C, remains the basis of numerous drinks but is increasingly used in the creation of sweet and savory recipes. To make your tart more citrusy, to dip the sponge cake in orange notes or fill small puffs, we suggest you try to create with us this Orange Cream with a few ingredients and simple steps!

Preparation

1

Carefully wash the orange under cold water and grate its zest with a steel grater; we remind you that to have a better result it would be better to have an untreated orange.

2

Collect the juice of two squeezed oranges in a bowl.

3

Combine the milk with the grated orange zest and pour them into a saucepan; keep over low heat until just touching a boil.

4

Meanwhile, in two separate bowls, divide the yolks from the whites.

5

Pour the egg yolks together with the granulated sugar into a large bowl.

6

Start mixing the ingredients with an electric mixer or hand whisk.

7

Add the cornstarch (Maizena) in two steps and mix gently. The mixture must be perfectly homogeneous and without lumps.

8

Finally add the orange juice and mix the mixture with a whisk until you get a smooth and creamy consistency.

9

As soon as the milk starts to touch the boil, add the mixture just obtained in the saucepan. Always keep the heat to low and continue beating with the whisk. Cook the orange custard for about 5 minutes being careful not to let the mixture stick to the bottom of the pan; turn off the heat when the cream has thickened.

10

Remove from the heat and immediately pour the mixture into a bowl. Cover with cling film, taking care to make it lay flush with the cream; this is necessary to prevent the crust from forming on its surface. Allow the cream to cool completely and place it in the refrigerator.
Your cream will then be ready to create delicious orange cakes.

Accessories

• Steel grater
• A saucepan
• Two small bowls
• An electric mixer or, alternatively, a hand whisk
• A large bowl
• Transparent kitchen film

Tips and tricks

• For a more decisive touch it is possible to add 10 g of orange liqueur to the cream obtained; alternatively you can use dry grappa or good rum.
• To bring down the temperature of the orange cream quickly, pour it into a bowl immersed in another larger one with ice. Mix with a whisk until it has cooled, in this way it will remain shiny; store it in the refrigerator covered in contact with cling film.
• Use your delicious Orange Cream to fill a fluffy one Margherita cake. For the more creative it could be useful in the realization of variations to the classic orange cakes as the filling for gourmands. Orange and chocolate muffins and, why not, enriched with candied orange zest or crumbs of dry biscuits such as amaretti.
• To recycle the egg whites that were not used in the recipe we suggest you try the Coconut morsels with egg whites: perfect sweets to be enjoyed at any time of the day.

storage

The orange custard can be stored in the refrigerator in an airtight container or in a bowl covered with cling film for a maximum of 3 days.

History

Originally from China and Southeast Asia, this winter fruit was only imported to Europe in the 15th century by Portuguese sailors. Probably the orange really arrived in Europe via the silk road, but the cultivation took place only in the heat Sicilywhere its diffusion became tradition.

With the orange you can prepare jams and jellies and the pulp and peel can be candied. An essential oil is obtained from the peel which, in addition to being used in cosmetics and perfumery, is used to flavor syrups, herbal teas and desserts. Thus its acid and sugary taste, together with its rich set of aromas, gives color and flavor to cakes, puddings and biscuits. You just have to try them all, enjoy your meal!