Preparation

• Leave the necessary butter at room temperature for approximately 30 minutes to soften.
• Slice the vanilla bean lengthwise with a sharp knife and carefully scrape the pulp using the blade.
• In a large bowl, mix the whole egg, the yolks, and the sugar. Stir the entire mixture with a hand whisk until it becomes smooth and foamy.
• Add the cornstarch to the previous mixture and stir well until fully incorporated, ensuring there are no lumps.
• Squeeze the oranges to obtain about 250 ml of fresh juice and strain it to remove impurities.
• In a saucepan, place the orange juice, vanilla pulp, and vanilla pod. Heat over medium heat until it starts to boil, stirring gently without stopping.
• When the juice reaches a boil, remove the vanilla pod with tongs, being careful not to burn yourself.
• Pour the hot mixture over the bowl of eggs while constantly whisking with a manual whisk to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring constantly with the whisk until it thickens. Note: If preparing to fill a frozen cake, add gelatin previously hydrated in very cold water and then drained. Stir until well dissolved.
• Allow the cream to cool to 45-50ºC, measuring the temperature with a kitchen thermometer.
• Add the softened butter cut into small cubes to the cream and stir with a spatula until the butter is fully incorporated and the mixture is smooth.
• Fill the desired containers with the cream and let them cool at room temperature.
• Once the cream is at room temperature, place it in the refrigerator to chill completely before serving.