Orange Custard Cream – MyPinchofItaly.co.uk

Custard Cream, in Italian Crema Pasticciera, made with a couple of active ingredients and usually with lemon as lead gamer, extensively utilized in Italian pastry making as a filling for desserts. We attempted it flavoured with orange.

. 200 ml entire milk . 90 g caster sugar .
3 yolks . 60 g Plain flour/ All Function Flour, sorted . 2 blonde oranges + their juice .

Approach

Squeeze the oranges and extract their juice.

Mix the egg yolks with sugar up until frothy.

No include the sorted flour and keep stirring from the bottom upwards, then include the milk, mix up until smooth.

Transfer to a pan, prepare the cream over an extremely low heat up until it thickens without bringing it to the boil. When it is almost prepared, include the orange juice and stir, cooking for additional minute. Delegate cool off.

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