The present invention relates to an orange cream made mainly of an orange and a method for preparing the same, wherein the method includes a process in which an orange concentrate prepared from grinding, juicing and centrifuging an orange, is mixed with milk, table sugar, egg yolks, soft flour, butter, orange peels and orange liqueur. The method comprises: a first step in which 70-90 g of milk, 300-340 g of orange juice, and 10-30 g of orange peels are mixed and heated at 100-120 °C for 2-5 minutes to produce an orange liquid mixture a second step in which 60-100 g of egg yolks and 80-100 g of a table sugar are mixed and whipped a third step in which 30-50 g of a soft flour is added to the mixture of the egg yolks and table sugar prepared in the second step, to produce a cream a fourth step in which the orange liquid mixture and the cream are mixed and heated at 100-120°C for 2-5 minutes a fifth step in which 40-80 g of butter and 10-30 g of an orange liqueur are added to the fourth step, followed by panning and a sixth step in which the product prepared in the fifth step is cooled at 2-5°C, to produce an orange cream that provides a pleasant orange aroma and is rich in folic acid that provides the benefits for treating constipation and anemia. Also, the orange cream provides taste and mouthfeel, and color that are attractive to Korean consumers, and can serve as a natural food product with health benefits, especially for women and children, such as an antioxidant action and a boost to the immune system from vitamin C in the orange.COPYRIGHT KIPO 2016본 발명은 오렌지를 마쇄, 착즙 및 원심 분리하여 농축한 액과 우유, 설탕, 노른자, 박력분, 버터, 오렌지껍질, 오렌지 리큐르 등을 혼합하여 공정을 포함하는 오렌지를 주 재료로한 오렌지크림 및 이의 제조방법에 관한 것으로 우유 70~90g과 오렌지 주스 300~340g 및 오렌지 껍질 10~30g을 혼합하여 100~120℃에서 2~5분 동안 가열하여 오렌지 혼합액을 생성하는 제 1단계와 달걀 노른자 60~100g과 설탕 80~100g을 혼합하여 휘핑하는 제 2단계와 상기의 제 2단계에서 생성된 노른자와 설탕 혼합물에 박력분 30~50g을 혼합하여 크림을 생성하는 제 3단계와 상기의 오렌지 혼합액과 상기의 크림을 혼합하여 100~120℃에서 2~5분 동안 가열하는 제 4단계와 상기의 제 4단계에 버터 40~80g과 오렌지 리큐르 1
