Chilled Orange Custard
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Call it nostalgic, call it retro, I like to call it delicious! A simple orange custard, made from scratch, is a dessert everyone can get behind. Don’t let the seeming simplicity fool you! While the ingredients themselves are standard, this recipe takes patience to ensure delicious execution. Chilled Orange Custard is as well-suited for a special occasion as it is for a weeknight sweet treat.
For concentrated flavor, the custard begins with an orange juice reduction. The orange juice gives the custard a beautiful pale orange tint, a color that is punctuated by the flecks of orange zest suspended throughout the finished custard.
To build the custard, sugar and cornstarch are whisked with whole milk. The fat from the whole milk mixed with the cornstarch, which acts as a thickening agent, gives structure to the custard. Whisked eggs, slowly tempered with the warm milk to cook them, makes the custard so texturally luxurious.
Once the custard is prepared, the reduced orange juice and zest, along with vanilla extract, are mixed in, and the thickened custard is poured into serving dishes – I like to use small ramekins – are transferred to the fridge to set. Important note! Make sure the plastic wrap is gently touching to top of the custard. This will prevent a skin from forming at the top, so the custard looks smooth and appealing when you’re ready to enjoy. And that’s all, folks!
Chilled Orange Custard is an absolute delight. It’s creamy and luxurious, with just the right amount of citrusy sweetness.
Chilled Orange Custard
Yield(s): Serves 4
5m prep time
20m cook time
you're making mealtime meaningful.
Ingredients
- 1/2 cup orange juice
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Preparation
- In a small saucepan over medium heat, reduce the orange juice by about half, stirring occasionally, about 10 minutes. Set aside.
- In a clean saucepan over medium-low heat, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth. Continue whisking until mixture begins to steam, but not boiling, about 4 minutes.
- Meanwhile, in a small bowl, beat the egg yolks. While continuously whisking, slowly mix in about 1/4 cup of the warm milk mixture to temper the eggs.
- Pour the tempered egg mixture back into the milk mixture on the stove, whisking constantly.
- Using a wooden spoon or rubber spatula, continue cooking the mixture over medium-low heat, stirring almost constantly, until the mixture coats the back of the spoon or spatula, 5-7 minutes.
- Remove from heat, then stir in the reduced orange juice, orange zest, vanilla extract, and butter.
- Transfer custard to a bowl or ramekins. Cover with plastic wrap, pressing plastic onto the top of the custard to prevent a skin from forming, then chill for at least 4 hours. Enjoy!
Recipe adapted from I Am Baker