1. In a small bowl combine sugar, corn starch and salt. Set aside.
2. For the pastry cream, in a small saucepan heat milk over medium-low heat. Add sugar mixture, a little at a time, whisking constantly to dissolve. Continue whisking 5 minutes or until mixture thickens enough to coat the back of a spoon. (Do not boil.)
3. Remove from heat; stir in orange zest, orange juice, vanilla and butter. Let cool 10 minutes. Transfer pastry cream to a medium bowl. Refrigerate at least 1 hour.
4. In each of 4 shot glasses layer 2 tablespoons pastry cream, 2 tablespoons crushed biscotti and 2 tablespoons whipped topping. Top with orange supremes. Serve immediately, or cover and refrigerate up to 8 hours.
- 7 g Fat
- 2.5 g Saturated Fat
- 35 mg Cholesterol
- 240 mg Sodium
- 42 g Carbohydrate
- 0 g Fiber
- 16 g Total sugars
- 13 g Added sugars
- 4 g Protein
Shop Ingredients
Nutritional Information
- 7 g Fat
- 2.5 g Saturated Fat
- 35 mg Cholesterol
- 240 mg Sodium
- 42 g Carbohydrate
- 0 g Fiber
- 16 g Total sugars
- 13 g Added sugars
- 4 g Protein
Directions
1. In a small bowl combine sugar, corn starch and salt. Set aside.
2. For the pastry cream, in a small saucepan heat milk over medium-low heat. Add sugar mixture, a little at a time, whisking constantly to dissolve. Continue whisking 5 minutes or until mixture thickens enough to coat the back of a spoon. (Do not boil.)
3. Remove from heat; stir in orange zest, orange juice, vanilla and butter. Let cool 10 minutes. Transfer pastry cream to a medium bowl. Refrigerate at least 1 hour.
4. In each of 4 shot glasses layer 2 tablespoons pastry cream, 2 tablespoons crushed biscotti and 2 tablespoons whipped topping. Top with orange supremes. Serve immediately, or cover and refrigerate up to 8 hours.