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Creamy orange pudding dessert in a glass cup with layers of citrus pudding, vanilla cream, biscuit pieces, and whipped cream topped with orange zest.

Creamy Orange Pudding

This creamy orange pudding layers a bright orange filling, smooth vanilla cream, soft biscuits, and whipped cream into an easy citrus dessert served in individual glasses.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Additional time3 hours
Total Time 50 minutes

Ingredients

Orange Layer

  • 500 ml orange juice
  • 100 g sugar
  • 60 g cornstarch

Vanilla Layer

  • 400 ml milk
  • 3 egg yolks
  • 60 g sugar
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch
  • 1 tablespoon milk

Cream and Biscuit Layer

  • 8 biscuits
  • 200 ml heavy cream
  • 2 tablespoon powdered sugar

Instructions

  • Add 2 cups (500 ml) of orange juice, ½ cup (100 g) of sugar, and ½ cup (60 g) of cornstarch to a saucepan and whisk until smooth. Cook over low heat, whisking constantly for about 13 minutes, until the orange mixture thickens. Pour it into individual serving glasses and set aside.  
  • Warm 1⅔ cups (400 ml) of milk gently in a saucepan over low heat. In a bowl, whisk 3 egg yolks, ⅓ cup (60 g) sugar, and 1 teaspoon vanilla extract until smooth.
  • In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon milk until smooth. Add it to the egg mixture and whisk well.  
  • Slowly pour the egg mixture into the warm milk and cook over low-medium heat, whisking frequently until it begins to bubble, about 8 minutes. Keep whisking until the vanilla mixture thickens. Transfer it to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.
  • In a mixing bowl, beat 1 cup (200 ml) heavy cream with 2 tablespoon powdered sugar for about 4 minutes until slightly thickened. Remove the chilled vanilla mixture from the refrigerator and whisk until smooth and creamy.  
  • Soak a biscuit briefly in orange juice and place it over the orange layer. Spoon the vanilla mixture over the biscuit, then break another biscuit into small pieces and scatter them over the vanilla layer.  
  • Finish with whipped cream and garnish with orange zest before serving.

Notes

Whisk the Orange Layer Constantly: I like to keep the whisk moving so the mixture thickens smoothly and stays lump-free. 
Let the Vanilla Layer Chill Fully: A well-chilled layer is easier to spoon and gives the dessert neater, more defined layers. 
Dip the Biscuits Quickly: I only give them a quick dip in orange juice so they soften without turning too soggy. 

Nutrition

Calories: 772kcal | Carbohydrates: 106g | Protein: 11g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 216mg | Sodium: 573mg | Potassium: 609mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1370IU | Vitamin C: 66mg | Calcium: 224mg | Iron: 3mg