Instructions: In a 1 1/2- to 2-quart pan, mix sugar, cornstarch, peel, juice, and egg yolk. Stir over high heat until boiling, about 5 minutes.

Nest pan in ice water and stir occasionally until cool, about 10 minutes. Or cover and chill until cold, about 2 hours. Stir before using.

This recipe yields 1 1/2 cups.

Comments: If making up to 1 day ahead, cover and chill the cooked mixture. For the most vibrant color, use blood oranges or ruby grapefruit. Other citrus juices that work well include Cara Cara navel orange, Melogold, pummelo, tangelo, and navel or juice orange. Use peel from your fruit choice to flavor the pastry cream. For a quick dessert, spread the cream thickly onto shortbread cookies.

Yield: 1 1/2 cups

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