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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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Orange Creamsicle Filling

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Reader Comments
Hi Dianna,
This recipe was intended for doughnut filling, but you could try it in other pastries, as well.
Hobby Farms Editor, Lexington, KY
Posted: 8/27/2015 8:44:01 AM
What would you use this pastry cream recipe in? Would it be good in a cookie cup recipe or better in a cake layer filling?
Dianna, Citrus Heights, CA
Posted: 8/25/2015 10:45:14 AM
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