Use this orange pastry cream recipe to make our Orange-Raspberry Trifles.

Martha Stewart Living, June 2001


Credit: Minh + Wass

Recipe Summary

Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • Combine milk and orange zest in a medium saucepan; bring just to a boil. Remove from heat; let steep 10 minutes.

  • Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until the mixture is pale yellow and thick, about 5 minutes. Turn off machine. Sift in cornstarch; beat on medium low until combined, scraping down sides of bowl with a rubber spatula.

  • Fill a large bowl with ice and water; set aside. Bring milk just to a boil. Whisking constantly, slowly pour half the hot milk mixture into egg mixture; whisk until smooth. Pour mixture back into saucepan with remaining hot milk. Set over medium-low heat, and whisk until the mixture thickens, 7 to 10 minutes.

  • Strain mixture into a large bowl. Stir in vanilla, Grand Marnier, butter, and cream. Place bowl over the ice bath, stirring occasionally until chilled. Cover surface of pastry cream with plastic wrap to keep a skin from forming; let chill overnight or at least 1 1/2 hours before using.