Martha Stewart Orange-Vanilla Pastry Cream

Martha Stewart orange-vanilla pastry cream starts easy, with vanilla bean and fresh orange zest steeping in warm milk. She whisks egg yolks and sugar into the infused milk for a custard that fills berry tartlets for holiday baking and weekend brunch desserts.

The 20-minute steep gives this cream its citrus punch, and it pairs with fresh berries in summer tart shells and fruit desserts. Strain through a fine sieve while warm, because any cooked egg left behind ruins the silky texture.

Martha Stewart Orange-Vanilla Pastry Cream

Recipe by Martha Stewart

0.0 from 0 votes

Course: DessertCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cook time

10

minutes

Rest time

20

minutes

Total time

40

minutes

Calories

115

kcal

A silky, spoonable custard with bright orange zest running through it and tiny vanilla bean seeds throughout, thick enough to hold its shape in a tart shell.

Ingredients

• 1 cup whole milk

• 1/2 vanilla bean, halved lengthwise and seeds scraped to loosen

• 2 tablespoons freshly grated orange zest

• 2 large egg yolks

• 1/4 cup plus 3 tablespoons sugar

• 3 tablespoons all-purpose flour

Directions

• Steep the milk: In a small saucepan, bring milk, vanilla bean and seeds, and orange zest just to a simmer over medium heat. Remove from heat. Let stand 20 minutes.
• Beat the yolks: In a medium bowl, whisk together yolks and sugar; whisk in flour. Gradually whisk in milk mixture. Pour through a fine sieve into saucepan; discard solids.
• Cook and strain: Cook over medium heat, whisking constantly, until mixture is thick enough to coat back of a spoon, about 3 minutes. Transfer to a bowl. Press plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, about 2 hours (or up to 2 days).

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Microplane zester grater, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I use vanilla extract instead of a vanilla bean?

Yes. Swap the half bean for 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean paste. Add it after you pull the milk off the heat so the flavor stays bright.

How long does orange-vanilla pastry cream last in the fridge?

It keeps for up to 2 days. Press plastic wrap right onto the surface before you refrigerate it so no skin forms on top.

Can I make this pastry cream ahead of time?

It actually sets up better after a full chill. Pull it from the fridge about 10 minutes before you plan to use it, then give it a quick whisk to loosen the texture.

What if I don't have a fine sieve for straining?

Line a mesh strainer with a single layer of cheesecloth. It catches the cooked egg bits and the vanilla pod just as well.

Why did my pastry cream come out lumpy?

The eggs probably scrambled when the hot milk hit them too fast. Next time, temper the yolks first: whisk about 1/2 cup of the warm milk into the yolk mixture before pouring everything back into the saucepan.