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Soft Orange Custard Recipe

Soft Orange Custard Recipe

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! —Sue Friend, Lynden, Washington
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:5 servings

Ingredients

  • 2 tablespoons butter, softened
  • 2/3 cup sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup orange juice
  • 1-1/2 teaspoons grated orange peel
  • 1 teaspoon lemon juice
  • 1 cup fat-free milk

Directions

  • 1. In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange peel and lemon juice. Stir in milk.
  • 2. Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13-in. x 9-in. baking pan. Add 1 in. of boiling water to pan.
  • 3. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers. Yield: 5 servings.

Nutritional Facts

1/2 cup: 208 calories, 7g fat (4g saturated fat), 98mg cholesterol, 215mg sodium, 33g carbohydrate (30g sugars, trace fiber), 5g protein Diabetic Exchanges:2 starch, 1 fat

Reviews for Soft Orange Custard

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MY REVIEW
Reviewed Jan. 31, 2013

"I am an avid baker and this recipe didn't turn out very well. I had difficulty getting it to set and the texture was not good. In fact, I had made it for a dinner for my in-laws and ended up throwing it out and serving them leftover Christmas dainties."

MY REVIEW
Reviewed Jan. 26, 2013

"I used 1/4 cup pureed mango, 1/2 t of vanilla powder,1/2C sugar, 2% milk, and otherwise followed it. It has a great flavor and color. FYI, one mango will give you about 3/4C puree, so use the rest in a smoothie!:)"

MY REVIEW
Reviewed Jan. 9, 2013

"I had to change the recipe for gluten free and diabetic, so I replaced the flour with sweet rice flour and also used Splenda, and I liked the recipe. I love custard and I thought this was wonderful and I will make it again. I should make a regular recipe so that I can compare it to my revision."

MY REVIEW
Reviewed Jan. 7, 2013

"can this be made in another dish rather than ramekins which I do not have?"

MY REVIEW
Reviewed Jan. 5, 2013

"Mmmmmm...This was great! I loved the citrusy taste, and I don't usally enjoy that. Very good. I will definity make it again."

MY REVIEW
Reviewed Jan. 5, 2013

"this is good not only alone but also folded it in my fruit salad. Yummy"

MY REVIEW
Reviewed Jan. 5, 2013

"Kaffaroni ~ you can absolutely use 1% milk eith no problem. You don't even need to cut down on the butter. The tiny bit of added fat in the milk won't affect the recipe at all. Happy baking!"

MY REVIEW
Reviewed Jan. 5, 2013

"Kaffaroni ~ you can use 1% milk perfectly with no problem. You don't even need to cut down on the butter. The tiny bit of added fat in the milk won't affect the recipe at all. Happy baking!"

MY REVIEW
Reviewed Jan. 4, 2013

"Just want to ask a question. I don't want to buy fat-free milk just for this recipe, always buy 1% milk. Can I use that instead, maybe cut down on the butter a bit to compensate? Sounds delicious; I'm sure I'll like it!"

MY REVIEW
Reviewed Jan. 4, 2013

"my family went nuts over this. Husband dosent like orange but at two of these"

MY REVIEW
Reviewed Jan. 4, 2013

"Very good."

MY REVIEW
Reviewed Jan. 4, 2013

"Tried this for my Dad, who loves orange. However while it did have good flavour, the orange peel ruined the texture for me."

MY REVIEW
Reviewed Oct. 26, 2010

"This recipe is excellent...with a couple adjustments. I found that 1 tablespoon of butter is enough, and I cut down the sugar to 1/4 cup and then the sweetness was perfect for me. The orange flavor is wonderful in this custard and the recipe is a keeper!"

MY REVIEW
Reviewed Feb. 4, 2010

"very refreshing, a great burst of flavor"

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