Orange Creamsickle Cake Filling
Yield 4 cups (approx)
INGREDIENTS:
2 large eggs
3/4 cup sugar
1/4 cup cornstarch
1 pinch salt
3/4 cup water
1/2 cup fresh orange juice
1/4 cup lemon juice
2-3 teaspoons finely grated orange zest
3 tablespoons butter
INSTRUCTIONS:———————————
In a Pyrex or heatproof bowl whisk the eggs very well.
In a heavy 2-quart saucepan whisk together the sugar with cornstarch and a pinch of salt.
Add/ whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat whisking constantly.
Reduce heat to low and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
Add in half of the hot juice mixture into the eggs in a slow stream, whisking continuously.
Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
Remove pan from heat and add in butter, mixing until melted.
Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
Related posts:
- Orange Cranberry Cake With Orange Glaze
Extreme Orange Poke Cake With Fluffy Orange Frosting
Chocolate Cake With Marshmallow-Coconut Filling
Flourless Chocolate Orange Almond Cake
Related posts brought to you by Yet Another Related Posts Plugin.
