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INGREDIENTS ♥ 2 cups milk ♥ 1/2 cup fine sugar ♥ 1/4 cup cornstarch ♥ 4 egg yolks ♥ 1 teaspoon orange zest ♥ 1 tablespoon orange juice ♥ 2 teaspoons vanilla extract ♥ 1 tablespoon unsalted butter Baking quick notes: Similar to pastry creams this must be whipped thoroughly and constantly at high heat otherwise it will end up grainy. |
Instructions:
- Heat milk in medium saucepan until hot but not boiling
- While milk is heating add cornstarch and sugar to a mixing bowl and whisk together.
- Whisk the egg yolk into the dry mix until pale yellow. Then add orange zest, orange juice and vanilla extract.
- Remove milk from heat and slowly integrate it into egg mixture until combined. Pour the entire mixture back into the saucepan, on medium heat whisk constantly until thickened (see quick notes).
- Pour custard into a large bowl, cover with the cling wrap touching the top of the custard to prevent a skin forming. Chill for 4 hours before serving.
Original Source: Imperial Sugar
