Orange Cream

Preparation

1. Leave the necessary butter at room temperature for approximately 30 minutes to soften.
2. Slice the vanilla bean lengthwise with a sharp knife and carefully scrape the pulp using the blade.
3. 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.
4. Add the cornstarch to the previous mixture and stir well until fully incorporated, ensuring there are no lumps.
5. Squeeze the oranges to obtain about 250 ml of fresh juice and strain it to remove impurities.
6. 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.
7. When the juice reaches a boil, remove the vanilla pod with tongs, being careful not to burn yourself.
8. Pour the hot mixture over the bowl of eggs while constantly whisking with a manual whisk to prevent curdling.
9. 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.
10. Allow the cream to cool to 45-50ºC, measuring the temperature with a kitchen thermometer.
11. 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.
12. Fill the desired containers with the cream and let them cool at room temperature.
13. Once the cream is at room temperature, place it in the refrigerator to chill completely before serving.