Orange Custard
Prep Time
10m
Bake Time
15m
Yields
4 servingsAbout this Recipe
When it’s hot out, this cold and creamy Orange Custard is what you need. This vintage custard recipe was first published in 1988 in the Homemade Good News cookbook series. It’s full of orange flavor and smooth like a thick homemade pudding.
Orange Custard
Prep Time
10mBake Time
15mYields
4 servingsAbout this Recipe
When it’s hot out, this cold and creamy Orange Custard is what you need. This vintage custard recipe was first published in 1988 in the Homemade Good News cookbook series. It’s full of orange flavor and smooth like a thick homemade pudding.
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Ingredients
- 2 cups whole milk
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon fresh orange zest
- 1 tablespoon fresh orange juice
- 2 teaspoons vanilla
- 1 tablespoon unsalted butter
Instructions
- Heat milk in medium saucepan until hot but not boiling.
- While milk is heating, add sugar and cornstarch to mixing bowl. Whisk together.
- With an electric mixer or by hand, whisk egg yolks into sugar mixture until pale yellow.
- Whisk in orange zest, orange juice, and vanilla.
- Remove milk from heat.
- While whisking/mixing on low, very slowly pour heated milk into egg mixture. Mix slowly until combined.
- Pour mixture back into sauce pan and place over medium heat.
- Heat and whisk continuously for 5 minutes, until custard has thickened to consistency of thick pudding.
- Once thick, remove from heat and whisk in butter.
- Pour custard into large bowl. Cover with plastic wrap, pressing plastic wrap onto top of custard to prevent skin from forming.
- Chill for at least 4 hours before serving.
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Orange Custard
Prep Time
10mBake Time
15mYields
4 servingsAbout this Recipe
When it’s hot out, this cold and creamy Orange Custard is what you need. This vintage custard recipe was first published in 1988 in the Homemade Good News cookbook series. It’s full of orange flavor and smooth like a thick homemade pudding.
Ingredients
- 2 cups whole milk
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon fresh orange zest
- 1 tablespoon fresh orange juice
- 2 teaspoons vanilla
- 1 tablespoon unsalted butter
Instructions
- Heat milk in medium saucepan until hot but not boiling.
- While milk is heating, add sugar and cornstarch to mixing bowl. Whisk together.
- With an electric mixer or by hand, whisk egg yolks into sugar mixture until pale yellow.
- Whisk in orange zest, orange juice, and vanilla.
- Remove milk from heat.
- While whisking/mixing on low, very slowly pour heated milk into egg mixture. Mix slowly until combined.
- Pour mixture back into sauce pan and place over medium heat.
- Heat and whisk continuously for 5 minutes, until custard has thickened to consistency of thick pudding.
- Once thick, remove from heat and whisk in butter.
- Pour custard into large bowl. Cover with plastic wrap, pressing plastic wrap onto top of custard to prevent skin from forming.
- Chill for at least 4 hours before serving.
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