Orange Creamsicle Custard Food

ORANGE-VANILLA FROZEN CUSTARD

Steps:

• Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
• Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
• Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.

ORANGE ICE CREAM

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir orange zest into custard. Cover and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

ORANGE ANGEL FOOD CAKE DESSERT

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

ORANGE CREAM

Steps:

• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

ORANGE CREAMSICLE PIE

Steps:

• Gather the ingredients.
• Heavily grease a 7-inch tart pan with butter and set aside.
• Add the boiling water to the jello powder and stir to dissolve. Set aside to cool.
• Melt the butter in a saucepan, add the graham cracker crumbs and sugar, and mix thoroughly. Once mixed, check to see the crumb will set by squeezing a little in your hand. It should hold together, but not be soggy. If it's too dry, it will need a little more butter; if too greasy, just add a touch more crumb.
• Using your hands, press the mixture into the greased tart pan, evenly across the bottom and up the sides. Using a flat-bottomed glass or cup, push the crumb down to create a firm crust. Place in the refrigerator to chill.
• Whip 1 1/4 cups of the cream with a hand or electric whisk until firm, but not stiff. Gently pour the jello, marmalade, and 1 tablespoon of the zest into the cream and stir carefully with a metal spoon until thoroughly mixed. Try not to flatten the cream.
• Carefully pour the mixture into the pie crust. Tap the pan on a work surface to release any air bubbles then place it in the freezer for about 1 hour. Once frozen, wrap in plastic wrap if you are not eating immediately.
• Remove the pie from the freezer at least 30 minutes before eating (or it will be too hard).
• Before serving, whip the remaining 1/4 cup cream and spoon or pipe in generous swirls onto each slice of pie; add a small slice of orange or a sprinkle of orange zest.
• Enjoy.

CREAMSICLE ICE CREAM

Steps:

• Whip the cream until stiff.
• Add the sugar and continue whipping.
• Add the eggs once at a time, beating continuously.
• Add the orange juice and vanilla pudding, beat until smooth.
• Pour into ice cream container and freeze.

CREAMSICLE FUDGE

Steps:

• Line an 8x8 pan with foil. Spray with nonstick spray.
• In a medium-size saucepan over low heat melt the white chocolate chips with the sweetened condensed milk and the butter until smooth and creamy.
• Add the 1 teaspoon of orange extract and taste and adjust if you want more orange flavor.
• Remove 1 cup of the mixture to a medium bowl. This will remain white.
• To the fudge remaining in the pan add the food coloring to the desired orange color. I used Wilton gel yellow and red.
• Pour the orange fudge into the prepared pan and level it out.
• Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.
• Using a knife or wooden skewer make swirl patterns.
• Refrigerate uncovered for 3 to 4 hours until set.
• Remove the fudge from the pan and peel the foil back. Cut into squares to serve!

ORANGE CREAMSICLE TART

Steps:

• Make the filling: Place the butter in a large bowl and set aside. In a wide bowl sprinkle the gelatin evenly over the lemon juice (be sure the gelatin does not clump).
• In a medium saucepan, stir together the orange juice and soda. Bring to a boil and cook until reduced by half, about 1 cup. Turn the heat to low and whisk to release extra heat.
• In a medium bowl, whisk together the lemon and orange zest, eggs, egg yolks, and sugar. Pour into a saucepan and cook over medium low heat, whisking constantly, until a candy thermometer reads 180 degrees, or the curd can be easily coats the back of a wooden spoon.
• Remove pan from heat and add the gelatin mixture. Whisk until gelatin is completely combined. Pour the liquid through a fine mesh sieve directly onto the butter. Whisk mixture furiously until it has increased in volume a bit. Cover the top of the curd with plastic wrap, pressing directly onto surface, and refrigerate for at least 4 hours.
• Make the dough: In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, sugar, zest, and salt until light and fluffy. Add the egg and beat just until incorporated. Scrape down sides of bowl, add flour all at once, and beat just until dough forms a ball. Remove dough and shape into a disk with your ahnds, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
• Dust a work surface with flour. Use a rolling pin to roll dough into a 10-inch circle about 1/4 inch thick. The dough will be sticky so make sure to keep work surface floured and turn over dough as needed.
• Gently guide the dough into a 9-inch tart pan with a removable bottom and press into place. Roll the rolling pin over the pan to trim off the excess. Place the tart pan in the freezer for 30 minutes.
• Preheat oven to 375 degrees.
• Line tart shell with foil and fill three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove foil and weights and bake for 10 minutes longer, or until lightly browned. Transfer the tart pan to a wire rack to cool.
• Assemble the tart: In the bowl of a standing mixer fitted with whisk attachment., beat the curd on high for 5 minutes, then spoon into tart shell and level the filling. Refrigerate for 1 hour to set completely.
• Make the topping: Pour the cream into a chilled metal bowl and beat with a chilled whisk for 1 minute. Sprinkle sugar and soda on top and continue whisking vigorously until soft peaks form. The whipped cream may also be made in a stand mixer fitted with a whisk attachment. To serve, gently push up on tart bottom to release from pan. Top tart with whipped cream.