Fruit Pastry Cream

(Makes 4 Servings)


  • 1 can(11 oz.) Geisha® Mandarin Orange,drained
  • 1 (15 oz.) Geisha® Tropical Fruit Salad,drained
  • 6 large egg yolks
  • 3/4 cup cornstarch
  • 3 1/2 cups heavy cream, plus 1/2 cup more, if needed
  • 1/2 cup fresh orange juice
  • 1 1/2 cups sugar


  1. Preheat the oven to 450 degrees F.
  2. In a medium-size mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
  3. Combine 2 cups of the heavy cream, Mandarin Orange and Tropical Fruit Salad, and sugar in a large heavy no reactive saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil. Slowly add the egg mixture, whisking constantly as it thickens, about 5 minutes. Pour it into a glass bowl and press a piece of plastic wrap down over the surface to prevent a skin from forming. Let cool completely to room temperature. When cooled, pour the mixture into a medium-size mixing bowl. With an electric mixer fitted with a wire whip, beat at medium speed to recombine. If it doesn’t warm another 1/2 cup of heavy cream and slowly add it to the mixture. Whip until you have thick and creamy custard.