Orange Cream

Preparation

Step 1: Prepare the oranges

Wash the untreated oranges thoroughly. Zest both oranges using a fine grater, being careful not to take the white pith (albedo) which is bitter. Juice the oranges to obtain 40 cl of strained juice.

In a heavy-bottomed saucepan, pour the orange juice, add the zest, and heat over medium heat until the juice gently simmers. Remove from heat, cover, and let infuse for 10 minutes so the zest releases all its aroma.

Step 2: Prepare the cream base

In a large bowl, whisk the eggs with the granulated sugar until pale and frothy, about 3 minutes. Add the cornstarch and mix well until completely dissolved.

Pour the warm orange juice (remove the zest or leave it in, as you prefer) in a thin stream over the egg-sugar mixture while whisking vigorously to prevent the eggs from cooking.

Step 3: Cook the cream

Return the mixture to the saucepan and cook over low to medium heat, stirring constantly with a whisk, for 5 to 7 minutes. The cream will gradually thicken — it is ready when it coats the back of a spoon (about 175°F / 80°C).

Do not let it come to a boil, or the eggs may curdle. The texture should be that of a thick, smooth, and shiny custard.

Step 4: Add the heavy cream and butter

Remove from heat, add the butter cut into small pieces, and stir until fully melted. Pour in the heavy cream in a thin stream while whisking gently, then add the vanilla extract and Grand Marnier if using.

The cream will become lighter and airier. Taste and adjust sugar if needed — it should be both sweet and tangy, well balanced.

Step 5: Rest and set in the fridge

Divide the cream among 6 glasses or ramekins. Let cool at room temperature for 20 minutes, then cover each glass with plastic wrap and refrigerate for at least 3 hours, ideally overnight.

The cream will set and become firm while remaining incredibly smooth on the palate. The cold rest is essential for the orange flavors to fully develop.

Step 6: Serve

Take the glasses out 10 minutes before serving so they are at the right temperature. Decorate each cream with a little candied orange zest, a thin caramelized orange slice, or a few crushed pistachios for color.

Serve these orange creams as a dessert, accompanied by a small shortbread cookie or an almond tuile for textural contrast. A bergamot tea or a sweet natural wine like Muscat will extend the citrus experience.