Food & Cooking Recipes Dessert & Treats Recipes Orange-Vanilla Pastry Cream By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 3/4 cup Use this recipe when making our Berry Tartlets. Ingredients 1 cup whole milk ½ vanilla bean, halved lengthwise and seeds scraped to loosen 2 tablespoons freshly grated orange zest 2 large egg yolks ¼ cup plus 3 tablespoons sugar 3 tablespoons all-purpose flour Directions Bring milk, vanilla bean, and zest to a simmer in a medium saucepan over medium heat. Remove from heat. Cover; let steep 20 minutes. Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy, about 2 minutes. Add flour; mix until incorporated. With mixer on low speed, add 1/2 cup steeped milk. Return milk-yolk mixture to pan; whisk. Heat over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Pass through a fine sieve into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days. Print