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Orange Creamsicle Filling

The scent wafting from this pastry cream will catapult you into memories of a favorite childhood treat.


  • 1/3 cup cornstarch
  • 1/3 cup fresh orange juice
  • 2 large egg yolks
  • 1 large egg
  • 1½ cups milk
  • 1/3 cup granulated sugar
  • grated zest of 1 large orange
  • 2 T. unsalted butter
  • 1 tsp. vanilla extract
  • 1/2 tsp. orange extract

In medium bowl, whisk cornstarch into orange juice until dissolved; whisk in yolks and egg. In medium saucepan, whisk milk, sugar and zest until just steaming. Slowly whisk milk-and-sugar mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking steadily until thickened; it should come just to boiling. Press through strainer, then whisk in butter until melted. Add vanilla and orange extracts. Chill, covered with a piece of plastic wrap or buttered waxed paper pressed directly onto the cream.

Makes about 2 cups.

Find doughnut recipes in the November/December 2011 issue of Hobby Farm Home.

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