Orange Crème Patissiere

Hello...

This is totally mine..mine, mine.Inspired ,no doubt but ,I dont think I've evre heard or seen of a Crème Patissiere made with orange juice instead of milk.Inspired by Mrs Veeru's filling for her orange cream cake(she is the one who taught me how to make the Eggless Date Cake-If you missed ithttp://baketitude.blogspot.com/2011/08/eggless-date-cake.html). She was super fond of me and made that cream cake as often as we provided that 250 mils pack of orange juice...but she never did reveal the recipe.

Trial by fire...not quite there yet,but this turned out super fab! A flavourful custard..delicacies come up via accidemnts.

The red on the Orange Crème Patissiere is red chili flakes btw.

Zing!

Yum!

On the way to the finish,we broke a bowl, changed a bowl and realised that stainless steel is indeed the best!
You can use this over cakes,as a filling or with fruit.
for the

Orange Crème Patissiere...

you need

3 egg yolks
4 tbsp icing sugar
2 tbsp plain flour
2 tbsp cornflour
240 mils Orange juice(we used Real Activ)

The three yolks,sitting pretty.

The dry ingredients,before you mix them get a flat pan of water poiling....we'll use it as a bain marie.

Mix,and into this add in the orange juice and pop on the bain marie.

It was taking a gazillion years to cook and we were loosing patience(one never runs out of topics for gossip),so we transferred this to a steel sauce pan and stirred with a wooden spoon.

The Crème Patissiere is always cooked till the stage when if you run a finger on the back of the wooden spoon,the custard goes nowhere. Like SO! I wish I had gone to Le Cordon Bleu to learn this...but sadly non! I went to TV school.Watched TV,Chef Raymond Blanc...'e so loves le good food!

When that is done,a piece of film or parchment paper over the Orange Crème Patissiere to ensure that a film will not form!Let this cool till your cake is ready to slice open.

Now slathered between an Orange Chiffon Cake or whatever cake.This url is for the Orange  Chiffon Cake- if you havent guessed already.http://baketitude.blogspot.com/2012/01/orange-chiffon-cake-with-orange-creme.html

There was just enough for three layers,so we dressed up the secong cake with orange slices and cut grapes...the white is icing sugar.

Happy children...

There were more there ,honestly...but not willing to be photographed.
See how clean the cake cut and how white it is...not to mention moist.Yes I am pushing you off the chair and into your kitchen!

Try this and enjoy!


So what are you baking today???