Orange cream (5)

Grate the yellow rind of thin half orange (clean) and place in a small saucepan with the milk; squeeze the oranges and their juice, filtered, to milk.

Add the whole egg, sugar and a pinch of salt; beat the mixture with a small whisk until smooth and homogeneous it well, then bring the saucepan on the stove and cook on low heat, stirring constantly with a small whisk until the cream will discuss the early tremors ' boiling '.

Should not boil.

Immediately remove the Pan from the fire and immerse it in cold water, stirring occasionally until the mixture has cooled.

With a wooden spoon beat the butter foam and it incorporated, a spoonful at a time and always banging, Orange cream; be careful because if the creamy part is not really built to gradually split smonterebbe butter.

It's an excellent cream to use for each type of cookie dough, topping: pan of Spain.

Margherita pasta, pasta genovese, Vienna, etc.