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Creamy orange custard in a glass ramekin, topped with glossy orange caramel and fresh orange segments, served as a bright citrus dessert.

Creamy Orange Custard Recipe

This orange custard recipe is a smooth baked dessert made with fresh orange juice, eggs, milk, and cream. The custard bakes gently in a water bath and chills into a creamy citrus dessert that is perfect for making ahead.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Additional time4 hours 30 minutes
Total Time 1 hour 20 minutes

Ingredients

Orange Custard

  • 200 ml whole milk
  • 250 ml heavy cream
  • 1 cinnamon stick
  • 2 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 2 egg yolks room temperature
  • 4 eggs room temperature
  • 25 g granulated sugar
  • 100 ml orange juice freshly squeezed

Orange Syrup

  • 160 ml orange juice freshly squeezed
  • 100 g granulated sugar

For Garnish

  • 3 oranges orange segments

Instructions

  • In a saucepan, combine ¾ cup (200 ml) whole milk, 1 cup (250 ml) heavy cream, 1 cinnamon stick, 2 tablespoon orange zest, and 1 teaspoon vanilla extract. Heat gently on low and simmer for about 10 minutes to infuse the flavor. Remove from the heat and allow it to cool slightly.  
  • In a mixing bowl, whisk 2 egg yolks, 4 eggs, and 2 tablespoon (25 g) sugar until smooth and lightly combined.
  • Discard the cinnamon stick and slowly whisk the milk mixture into the egg mixture.
  • Stir in ⅓ cup (100 ml) fresh orange juice. Transfer the pudding mixture to a jug and skim off any surface bubbles, then pour the orange custard mixture into glass ramekins.
  • Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides.
  • Bake at 300°F / 150°C (265°F convection / 130°C fan) for about 35 minutes, until the orange custard is set around the edges but still slightly jiggly in the center. 
  • Remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 4 hours or overnight so the custard becomes fully set and creamy.
  • In a small saucepan, combine ⅔ cup (160 ml) orange juice and ½ cup (100 g) sugar and simmer until the syrup thickens slightly. Let it cool.  
  • Spoon the orange syrup over the chilled custards and garnish with fresh orange segments before serving. 

Notes

Add the Warm Milk Gradually: I like pouring the milk mixture slowly while whisking so the eggs stay smooth and the custard stays silky.  
Bake Gently in the Water Bath: The hot water bath helps the custard cook evenly and prevents the eggs from curdling.  
Check the Texture Before Removing: The custard should look set around the edges but still slightly wobbly in the center. It will continue to firm up as it chills.  
Custard Improves after Chilling: I often make it a day ahead because the texture becomes smoother and the orange flavor develops more. 

Nutrition

Calories: 361kcal | Carbohydrates: 37g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 225mg | Sodium: 70mg | Potassium: 356mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1165IU | Vitamin C: 61mg | Calcium: 135mg | Iron: 1mg