For the cream:
1 cup of milk
1 cup of orange juice
5 eggs
6 tablespoons of cornstarch
1/2 teaspoon of grated orange zest
100g of candied orange peel, finely chopped
1 cup of butter (200g)
1/3 cup of sugar
300g of champagne biscuits or English biscuits
For moistening the biscuits:
1 cup of orange juice
1/4 cup of orange liqueur
For the cream:
1 cup of milk
1 cup of orange juice
5 eggs
6 tablespoons of cornstarch
1/2 teaspoon of grated orange zest
100g of candied orange peel, finely chopped
1 cup of butter (200g)
1/3 cup of sugar
300g of champagne biscuits or English biscuits
For moistening the biscuits:
1 cup of orange juice
1/4 cup of orange liqueur
Makes the cream: In a saucepan, mix together the milk, orange juice, eggs, cornstarch, and grated orange zest
Heat it while stirring constantly until it thickens well
Remove from heat and mix in the candied orange peel
Let it cool completely
Bat the butter with sugar and mix into the orange cream. Reserve
Dip the biscuits in the orange juice mixed with liqueur
Assembles the pavê: Line a 11,5 x 22,5 cm mold with parchment paper
Grease with oil and make a layer of dipped biscuits
Spread the cream on top and then cover with biscuits
Repeat the operation, ending with biscuits
Cover with plastic wrap and refrigerate for 4 to 5 hours
Unmold and serve
Approximately 411 calories per serving
