Quick & easy Sicilian orange pastry cream
Among the simplest, extremely wholesome and equally good recipes, orange cream cannot be missing. Quick and easy to prepare but tasty and versatile, here is the recipe we suggest to make it.
Tenuta Donna Fina
23/10/2025
What is orange cream and why it is special
An emblem of freshness, authenticity and vitality, orange cream is a dessert that is hard to go wrong with. Its recipe is undeniably linked to Sicily, whose Mediterranean climate is fertile ground for the cultivation of this citrus fruit with its vibrant orange color. Just taste a little of it and you will feel transported by the fresh and genuine flavors of the Mediterranean area.
But why is this dessert so special? Versatility is the watchword of orange cream: great for eating on its own or as a component of other sweet preparations, it is an extremely versatile recipe, suitable even for those on diets free of animal derivatives, flour or lactose.
Before moving on to the recipe, a clarification is in order: to get the best out of this preparation, it is always recommended to use fresh oranges and not the ready-made juices that can be bought in the supermarket. In addition, it is important to always use untreated oranges, since you will also need to use the rind of the fruit. In this way, you will be able to obtain a tasty preparation without any risk to your health.
Step-by-step preparation of orange cream
Prepare the juice and zest of oranges.
The first step in making orange cream is to grate the rind of the fruit. In this regard, remember that it is necessary to choose untreated oranges, so you can be sure that you do not run risks to your health from the products used during cultivation.
Using the peel when making orange cream is essential both as a matter of taste, since the peel releases all the aroma of the fruit, and because the peel will release pectin during cooking, acting as a natural thickener.
If you want to avoid grating the orange peel, you can also peel the fruit, taking care to avoid the white part, which has a bitter taste. You can then insert the peel whole to the mixture so that you get a smoother cream without the bits of zest.
Once the zest is set aside, cut the oranges and squeeze the fruit by the required amount to obtain the juice, which should be strained through a strainer.
How to make classic orange cream with eggs and milk
- After preparing orange juice and zest, it is time to turn to the other ingredients. In a bowl, combine the egg yolks with the sugar and whisk until frothy.
- Add the flour and continue whisking the mixture to even out the ingredients.
- Add the milk by mixing it into the egg, sugar, and flour mixture.
- Also add whole or grated orange zest and any other flavorings such as cinnamon or vanilla extract.
- Add the strained orange juice and continue stirring to even out the mixture.
- Transfer everything to a small saucepan and simmer, stirring continuously for 10 minutes to prevent lumps from forming.
- Once thickened, remove the cream from the heat.
- Transfer the orange cream to a bowl to cool and cover with clingfilm.
Ingredients for orange cream without eggs or milk
As anticipated, this dessert is also versatile in the ability to substitute ingredients, a key point in case of lactose intolerance or celiac disease, or vegan diets. So here is a list of ingredients for orange cream without eggs, milk and flour.
Ingredient list
Orange Juice
Donna Fina
120 ml
Untreated Orange Peel
Donna Fina
1 orange
Vegetable beverage (e.g., almond milk, preferably without added sugar)
500 ml
Brown sugar
80 g.
Cornstarch (cornflour) or potato starch
35 gr.
How to make orange cream without eggs (vegan)
- After preparing orange juice and zest, it is time to turn to the other ingredients. In a bowl, combine the egg yolks with the sugar and whisk until frothy.
- Add the flour and continue whisking the mixture to even out the ingredients.
- Add the milk by mixing it into the egg, sugar, and flour mixture.
- Also add whole or grated orange zest and any other flavorings such as cinnamon or vanilla extract.
- Add the strained orange juice and continue stirring to even out the mixture.
- Transfer everything to a small saucepan and simmer, stirring continuously for 10 minutes to prevent lumps from forming.
- Once thickened, remove the cream from the heat.
- Transfer the orange cream to a bowl to cool and cover with clingfilm.
Nutritional values and portions
Below you will find the nutritional table (per serving) of the two proposed versions – classic and vegan – calculated on 4 total servings. The data are approximate and may vary slightly depending on the quality of the ingredients and the variety of oranges used.
| Version | Kcal | Carbohydrates | Protein | Fats | Fibers |
| Classic (milk + eggs) | ≈ 260 | 42 g | 7 g | 7 g | 1 g |
| Vegan (egg/ lactose free) | ≈ 140 | 31 g | 1 g | 1 g | 1 g |
*Macronutrients taken from standard CREA/USDA tables (recipe for 4 persons).
How to divide portions correctly:
| Intended Use | Suggested quantity | Practical advice |
| Spoon dessert | 180-200 g (≈ ¼ recipe) | Serve in well-chilled cups; decorate with candied peel or chocolate. |
| Cream puff filling | 15-20 g / piece | Use sack-à -poche smooth spout Ø 5 mm. |
| Cake Ø 22 cm (2 layers) | Recipe × 2 | Half between records, half in coverage. |
| Tart Ø 24 cm | Recipe × 1.5 | Pour into precooked shell; firm 10 min in oven. |
| Sicilian cannoli Ø 3 cm | 30-35 g / cannoli | Excellent citrus alternative to ricotta filling. |
Adjust quantities according to people:
| People | Milk/beverage (ml) | Sugar (g) | Flour / Starch (g) | Yolks (classic only) | Orange juice (ml) |
| 2 | 200 | 50 | 25 | 1-2 | 50 |
| 4 | 400 | 100 | 50 | 3 | 100 |
| 6 | 600 | 150 | 75 | 4-5 | 150 |
| 8 | 800 | 200 | 100 | 6 | 200 |
Tips for getting:
- A less sugary orange cream → reduce sugar by 25 % (100 g → 75 g): – ≈ 25 kcal / serving, milder taste.
- A protein-rich orange cream → replace 80 ml milk with Greek yogurt (0-2 %): + ≈ 3 g protein/portion.
- A 100 percent gluten-free orange cream → uses only cornstarch or potato starch; caloric values remain the same.
Variants and tips for perfect orange cream
Thick orange cream: how to thicken it more
But how to make a thick orange cream? To get a firmer mixture, it is important to follow the procedure carefully and calibrate the ingredients well.
In particular, you can add a little cornstarch or potato starch, which have a thickening effect on the more liquid preparations. Similarly, it is important to let the liquids reduce thoroughly on the stove so that the consistency of the cream becomes more full-bodied. Finally, adding the zest makes for a thicker mixture due to the pectin released by the orange peel.
Flavoring the cream: lemon, liqueur or essences
There are several ways to flavor orange cream, depending on one’s taste. In addition to the aforementioned vanilla extract or a sprinkling of cinnamon, you can also replace the orange zest with the zest of a lemon, or opt for citrus flavoring vials.
Other alternatives to give the orange cream a different twist include adding liqueurs used in pastry, such asamaretto liqueur.
Orange cream with milk or butter
The variant of orange cream with milk allows for a decidedly more full-bodied product that is less light but also denser.
To have an even richer cream, butter can also be added, to be blended into the mixture once the saucepan is removed from the heat and continuing to stir to cool the cream while preventing lumps from forming.
Orange cream version for cakes and tarts
For orange cream suitable for use in cakes and tarts, it is important to take into account the consistency of the mixture. In fact, for filling tarts, sponge cakes, or other desserts, it is essential that the orange cream have a firm and very dense consistency. At the same time, it is important to obtain a smooth and velvety mixture.
How to use orange cream
There are many ways to employ orange cream: as repeated many times, it is an extremely versatile sweet preparation.
A first example, is to use it individually, serving it in single-portion cups as a spoon dessert, perhaps accompanied by cookies. It is preferable to eat it once cold.
- For a more citrusy variation: add candied orange peels or freshly grated orange zest to the surface.
- For a greedier variation: add chocolate chips, toasted almonds or whole or crumbled dry cookies to the surface.
- For an elegant decoration: add edible flowers with contrasting colors on the surface.
- For a simpler version: powdered sugar or cinnamon, to sprinkle over the already cold cream.
In addition, orange cream can also be used as a filling for other desserts. This preparation is particularly suitable for filling citrus cakes or tarts, as well as cream puffs, brioche, sponge rolls, cookies or Sicilian cannoli, so as to obtain citrus-flavored desserts.
Storage and service of orange cream
When not used immediately, orange cream should be stored in the refrigerator where it can be kept for 2-3 days. However, it remains essential to cover it with clingfilm so as to prevent the hard skin from forming on the surface.
For best results, you can prepare the orange cream a day before using it, either as a spoon dessert or as a filling. If stored properly, the mixture will have a better texture and taste once it has rested.
Most common problems and solutions about orange cream
How can I prevent lumps from forming in the orange cream?
To prevent lumps from forming in orange cream, it is important to mix the liquid and solid ingredients well together with a whisk. Also, while cooking on the stove, it is important to stir continuously with a whisk, preventing lumps from forming as the cream thickens.
What to do if the orange cream remains too runny?
If the orange cream remains too runny, you can add just enough cornstarch or potato starch, simmer the cream and stir continuously, waiting just long enough for it to thicken.
Why does a film form on the surface and how to avoid it?
After preparing the cream, it is time to let it cool and rest. During this stage, the cream in contact with air will tend to solidify in the exposed surface area.
To prevent this solid layer from forming, which would make the mixture less smooth when it is used, it is best to cover the cream with clingfilm while it is still hot.
FAQ on orange cream
Posso preparare la crema all’arancia senza uova?
Yes, it is possible to make an orange cream without eggs by using orange juice and zest, sugar, cornstarch and a vegetable drink in order to obtain a lactose-free and gluten-free vegan product.
Quali arance è meglio usare per la crema?
For a tasty and healthy orange cream, you should use untreated oranges, so that you can take even the peel with confidence that it is not harmful to your health.
Come rendere la crema all’arancia più densa?
To make the orange cream thicker, you can add just enough cornstarch or potato starch and add orange zest, whose pectin released during cooking will have a thickening effect on the mixture.
Per quanto tempo si conserva la crema?
The cream will keep for about 2 to 3 days in the refrigerator, covering it with clingfilm in contact with the cream.
Posso usare il succo d’arancia confezionato?
Yes, you can use packaged orange juice, but the flavor and nutritional values will not be comparable to those of fresh orange juice. If you must, you should opt for juices without added sugar.
In quali dolci posso usare la crema all’arancia?
Orange cream is extremely versatile and can be used as a spoon dessert or to fill cakes, sponge rolls, tarts, Sicilian cannoli, cream puffs, brioche or cookies.
All flavor, no risks
We believe in the quality of our citrus fruits and avocados, and we stand by them every day. Try them now.
If you’re not completely satisfied with something, contact us via WhatsApp or email us at tenuta@donnafina.it: we’ll respond within 24 hours (or sooner, if we’re not out among our trees) and will immediately issue a refund or send a replacement.
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