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Soft Orange Custard Recipe
Soft Orange Custard Recipe photo by Taste of Home

Soft Orange Custard Recipe

Publisher Photo
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.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 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

Nutritional Facts

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

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.
Originally published as Soft Orange Custard in Healthy Cooking October/November 2009, p14

Nutritional Facts

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

Reviews for Soft Orange Custard

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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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.

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