Orange Custard Filling

Preparation info

  • Yield:

    4½ cups

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 12 egg yolks (1 cup/240 ml)
  • 6 ounces (

Method

  1. Beat the egg yolks and sugar together to combine.
  2. Mix in the cream and liqueur.