Spring Orange Custard – Culinary Ginger

Custard fans, I’ve transformed your favorite treat into an edible spring garden. My Spring Orange Custard is infused with fresh orange juice and zest, topped with a crunchy Oreo crumb layer and finished with an edible flower for a truly show-stopping dessert.

Need a show-stopping Easter dessert? This orange custard recipe has the texture of a thicker custard, yet it feels delightfully light. It’s similar to Bird’s Custard or pudding, but it doesn’t set as firmly as a custard tart.

Ingredients:

• Whole milk
• Orange juice
• Sugar
• Egg yolks
• Cornstarch/corn flour
• Orange zest
• Oreo cookies
• Edible flowers

Flavored custard

Since it’s citrus season, I decided to swap classic vanilla for a bright, flavorful twist. Fresh orange zest and juice give this custard its vibrant orange flavor.

Spring toppings

If you’re serving this Spring Orange Custard for Easter, you can easily double or triple the recipe for a crowd. The Oreo crumb topping  – which looks like edible “dirt” – adds a fun spring touch and a little crunch to this creamy citrus dessert.

Custard Types

I use my standard English custard base recipe for all my custard-based desserts.
Custard can be served three ways:

1. Thin, like a pouring sauce – perfect Warm over Frozen Berries and Sticky Toffee Pudding.
2. Medium thickness, like this Spring Orange Custard, creamy but softly set.
3. Thick and fully set, like my Old Fashioned Egg Custard Tarts.

How to make perfect custard every time

Follow these simple tips to prevent curdling and get perfectly silky custard every time:

1. Use Low Heat:
   Custard needs gentle cooking either on the stovetop or oven (I prefer stove). High heat can cause it to curdle, so cook over low to medium-low heat.
2. Stir Constantly:
   Whisk continuously to prevent lumps and stop the mixture from sticking to the bottom of the pan.
3. Temper the Eggs:
   When adding hot liquid to eggs, pour it in slowly while whisking. This prevents scrambled eggs and keeps the custard smooth.
4. Strain for Extra Smoothness:
   Pour the finished custard through a fine-mesh sieve before chilling to remove any small lumps.
5. Don’t Overcook:
   Custard thickens at 170–175°F (77–80°C). If it boils, it can curdle. Remove from the heat once it coats the back of a spoon. It will continue to thicken as it cools.
6. Taste and Adjust Sweetness:
   Taste the custard before chilling and adjust sugar if needed. Balancing sweetness enhances the flavor and complements citrus or other additions like vanilla or orange zest.
7. Chill Properly:
   Cool at room temperature before refrigerating. Press plastic wrap directly onto the surface to prevent a skin from forming.
8. Use Quality Ingredients:
   Fresh eggs, full-fat dairy, and fresh orange zest and juice make a noticeable difference in flavor and texture.

Oreo crumb ‘dirt’

Oreo cookie crumbs are the perfect color to resemble edible dirt scattered over the top of the custard. And what’s edible dirt without an edible flower growing on top?

Edible flowers for spring desserts

To decorate this creamy orange custard, I used edible pansies from my garden. Edible flowers add a beautiful, natural finish to spring and Easter desserts. Other edible flower options include lavender, daisies, and hibiscus. Just be sure they are food-safe and pesticide-free before using.

Can you make custard ahead of time?

Yes! This English custard can be made up to 3 days in advance. In fact, chilling often improves the flavor and texture. As it rests in the refrigerator, the flavors meld and the custard sets beautifully.

How to store leftover custard

• Use an airtight container to prevent it from absorbing fridge odors.
• Press plastic wrap directly onto the surface to prevent a skin from forming.
• Label with the date so you know when it was made.

How to reheat custard (without curdling)

Custard can be served cold, but if you prefer it warm:

• Gently reheat over a double boiler, stirring constantly.
• Or microwave in short 10–15 second bursts, whisking between each interval.
• If it thickens too much after chilling, whisk in a splash of warm milk or cream to loosen it.

Print

Spring Orange Custard

Spring Orange Custard is a bright, citrusy spring dessert topped with cookie crumbs and an edible flower for a stunning garden look.

Course Dessert

Cuisine British

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 362kcal

Author Janette

• 2 cups (472 ml) whole milk
• 1 ½ cups (354 ml) orange juice
• ½ cup (100 grams) granulated sugar
• 3 egg yolks
• 4 tablespoons corn starch/corn flour
• 1 tablespoon grated orange zest
• 8 Oreo cookies outer cookie only, filling removed
• 4 edible flowers

• Add the milk and orange juice to a saucepan. Whisk in the sugar and cornstarch until dissolved. Whisk in the egg yolks and orange zest.

• Place over medium heat and bring to a gentle simmer, whisking frequently until thickened. Stir constantly to prevent sticking. If it begins to bubble too vigorously, reduce the heat. The custard will thicken further as it cools.

• Divide evenly among four 4-ounce (150 ml) dessert bowls. Refrigerate until set.

• Remove the filling from the Oreo cookies and add the cookies to a blender. Blend until finely crumbled.

• Serve the custard topped with the Oreo crumbs and finish with an edible flower.

Serving: 1 | Calories: 362kcal | Carbohydrates: 57g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 148mg | Sodium: 156mg | Fiber: 3g | Sugar: 19g