Easy Orange Custard Cream Recipe



The Orange Custard Cream is not just a dessert; it’s an experience. This exquisite dish marries the tangy freshness of oranges with the velvety smoothness of custard, creating a symphony of flavors that dance on the palate. Perfect for any occasion, this dessert is sure to impress with its sophisticated flavor profile and stunning presentation.


  • 2 1/2 cups whole milk
  • Zest of 2 large oranges
  • 5 large egg yolks
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1 tablespoon unsalted butter
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

How To Make Orange Custard Cream

1. Preparing the Orange Infusion:

Begin by combining 2 1/2 cups of whole milk with the zest of 2 large oranges in a medium saucepan. Slowly bring the mixture to a gentle simmer over medium heat, allowing the orange zest to infuse the milk with its aromatic oils and vibrant flavor. This step is crucial for imparting the custard with its signature citrus essence.

2. Mixing the Custard Base:

In a separate bowl, whisk together 5 large egg yolks and 3/4 cup of granulated sugar until the mixture is light and fluffy. Incorporate 1/3 cup of cornstarch into the egg mixture, ensuring it is completely smooth and free of lumps. This combination of egg yolks, sugar, and cornstarch will create a rich and silky custard base.

3. Tempering the Eggs:

To temper the eggs, gradually add about half of the hot milk mixture to the egg mixture, whisking constantly. This step is essential to prevent the eggs from curdling by slowly raising their temperature. Once the eggs are tempered, pour the mixture back into the saucepan with the remaining milk.

4. Cooking the Custard:

Return the saucepan to the stove and cook the mixture over medium heat, stirring continuously. It is vital to keep the mixture moving to ensure it thickens evenly without forming lumps. Once the custard begins to boil and has thickened to a creamy consistency, remove it from the heat.

5. Finishing Touches:

Stir in 1 tablespoon of unsalted butter, 2 teaspoons of pure vanilla extract, and a pinch of salt into the hot custard. The butter adds a luxurious richness, while the vanilla enhances the custard’s flavor complexity. The salt, though minimal, is crucial for balancing the sweetness and elevating the overall taste profile.

6. Straining and Chilling:

Pour the custard through a fine-mesh sieve into a clean bowl to remove the orange zest and any potential lumps, ensuring a perfectly smooth texture. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill the custard in the refrigerator until it is set, which should take about 3 hours.

Serving Suggestions

Serve the Orange Custard Cream in elegant dessert glasses, garnished with thin orange slices or a sprinkle of finely grated orange zest. This dessert pairs beautifully with light, crispy biscuits or a dollop of whipped cream for an added indulgence.


The Orange Custard Cream is a testament to the beauty of combining simple ingredients with precise technique to create a dessert that is both luxurious and comforting. Its balance of flavors and textures makes it a versatile dish that can end any meal on a high note.

For those who appreciate the art of dessert making, this recipe offers an opportunity to explore the nuanced flavors of citrus in a classic custard base. Whether you’re a seasoned chef or a culinary enthusiast, the Orange Custard Cream is a delightful challenge with a delicious reward.