Ingredients:

• 500 ml of Orange Juice
• 150 g of Sugar
• 35 g of Corn Starch
• 4 medium egg yolks
• 50 g of Butter
• 250 g of Mascarpone
• 300 ml of already sweetened cream
• 1 tablespoon icing sugar

Instructions:

• In a saucepan, mix 500 ml of orange juice with 150 g of sugar. Bring to a boil over medium heat.
• In a bowl, mix 35 g of corn starch, 75 g of sugar and 4 egg yolks until you obtain a creamy mixture.

• Slowly pour the boiling orange juice into the bowl with the sugar, cornstarch and egg yolk mixture, stirring constantly to avoid lumps forming.
• Transfer the mixture into the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens.

• Remove from the heat and add 50g of butter, stirring until completely melted.
• Let the cream cool, covering it with transparent film in contact to avoid the formation of a crust.

Instructions for the Second Cream:

• In a bowl, mix 250 g of mascarpone with 300 ml of already sweetened cream and 1 tablespoon of icing sugar. Mix until you get a smooth consistency.

• Once the first orange custard has completely cooled, gently add the mascarpone cream. Make sure both creams are well integrated.

• Use this delicious cream to fill your cakes, pastries or other baked delicacies.

Orange cream without eggs and without milk

Ingredients:

• 250 ml filtered orange juice
• 50 ml of water
• 130 g of granulated sugar
• 30 g of corn starch
• 20 g of butter

Preparation:

• Prepare a good orange juice, filter and measure 250 ml, then pour the sugar and sifted starch into a pan.

• Mix well to eliminate any lumps, add the orange juice and water and mix with a whisk.

• Place the pan on the heat and cook, stirring with a whisk until the cream begins to thicken (a few minutes are enough). Turn off the heat, add the butter and mix well. Pour the cream obtained into a bowl and let it cool.