Orange cream
Delicate and velvety!

A cream to fill summer and light cakes: the orange flavoured cream will be perfect for your desserts!
The orange cream will be perfect for stuffing Barchette and Tartellette, leaving a light and fresh taste: your dessert will have a bit of summer with this cream to stuff!

Ingredients:

• 4 eggs
• 500 ml of milk - 2 oranges
• 5 tablespoons of sugar
• 3 tablespoons of flour

Preparation

In a bowl pour the egg yolks and sugar and stir vigorously: add the tablespoons of sifted flour and add them to the cream.
Then pour the milk and mix until you have a homogeneous mixture. Squeeze the juice of an orange and grate the peel of the other orange: put the cream on the stove over a very low flame (better if you are cooking in a bain-marie) and, without ever stopping to mix, heat the cream.
Take care to never let the cream boil: add the lemon juice and the orange peel and leave it on the fire for a few seconds to make the cream thicken.
If the consistency of the cream remains too liquid for your cake, just add half a teaspoon of corn flour. You can flavour the base of the orange cream with a dash of liqueur to make it even tastier!