Orange Vanilla Bean Custard Cream
This is the 2nd component in the Chocolate Dreamsicle Parfaits.
  • ½ c. Dixie Crystals Pure Cane Sugar
  • 2 TB Unbleached Flour
  • 1 TB + 1 t. Cornstarch (I like non-gmo)
  • ½ t. Sea Salt
  • 2 Farm Fresh Eggs
  • 2 c. 2% or Whole Milk (skim can be used to lower fat content however the cream will be thinner)
  • Zest of one large orange
  • ½ Vanilla Bean, scraped
  • 6 TB Butter
  • ½ t. Vanilla
  1. Mix the sugar, flour, cornstarch, salt and eggs in a medium saucepan (with no heat.)
  2. Separately, add the orange zest and vanilla beans to the milk. Boil the milk either on the stove or in the microwave (whatever is easiest for you.)
  3. Slowly whisk the the hot milk into the egg mixture, whisking constantly to prevent lumps.
  4. Bring the entire mixture to a boil, again, whisking constantly. When the mixture is thick (and you see it start to "blurp" in the center) remove it from the heat. Stir in the butter and vanilla and mix until combined.
  5. Place mixture in a bowl, cover with plastic wrap (push down the wrap right onto the surface of the cream) and refrigerate until cool.
Recipe by Food. (Just Sayin') at