Ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 1 vanilla bean, split in 1/2 lengthwise and seeds scraped out
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 4 large egg yolks
- 1/4 cup cornstarch, measured, then sifted
Directions
In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds, orange zest and juice. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. 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.
Remove from the heat and strain into a clean container, scraping the bottom of the strainer with a spoon. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 3 hours, before using.


















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By sheldoncooks
sheldon, 74
on February 20, 2011
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Delicious and easy! In the absence of whole milk I used a combination of heavy cream and 2%-worked great.
By ckeaty_12241919
Southern, OR
on February 10, 2010
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I did not have whole milk, however, I did use 2% which is very close. The cream wasn't as thick as I thought it should be, the flavor was ok but if I do this again I will definitely use whole milk and possibly add a bit more flavoring as well.
By Judy in WA Chef...
Kent WA
on January 30, 2010
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Never thought of anything but vanilla pastry cream. Have orange trees and this was perfect. did use vanilla extract instead of bean--too expensive. I see there is a lemon version as well--next time I'll try that; I have lemons too...I wonder about lime?....
Judy in WA
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