Vanilla and Orange Pastry Cream

1. 1

   In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds, orange zest and juice.

2. 2

   Bring to a gentle boil over medium heat, whisking to dissolve the sugar.

3. 3

   Remove from the heat.

4. 4

   In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes.

5. 5

   Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth.

6. 6

   Add the egg yolk mixture to the pan of hot milk and whisk to combine.

7. 7

   Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 3 minutes.

8. 8

   Remove from the heat and strain into a clean container, scraping the bottom of the strainer with a spoon.

9. 9

   Discard the vanilla bean or rinse and reserve for another use.

10. 10

    Cover with plastic wrap, pressing down against the surface to prevent a skin from forming.

11. 11

    Refrigerate until well chilled, about 3 hours, before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.