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Soft Orange Custard Recipe

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4 14 13
Soft Orange Custard Recipe
Soft Orange Custard Recipe photo by Taste of Home
Publisher Photo

Soft Orange Custard Recipe

Read Reviews
4 14 13
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
Recommended: 31 Baking Recipes from Around the World
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
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VERIFIED BY Taste of Home Test Kitchen
Healthy Diabetic Exchange
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

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

Directions

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 zest and lemon juice. Stir in milk.
Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in 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: 208 calories, 7g fat (4g saturated fat), 98mg cholesterol, 215mg sodium, 33g carbohydrate (30g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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  • 2 tablespoons butter, softened
  • 2/3 cup sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup orange juice
  • 1-1/2 teaspoons grated orange zest
  • 1 teaspoon lemon juice
  • 1 cup fat-free milk
  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 zest and lemon juice. Stir in milk.
  2. Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-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 in 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

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Reviews forSoft Orange Custard

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MY REVIEW
courtneymarion User ID: 5840163 111859
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
pmarasroberts User ID: 600919 70508
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
Lmacie User ID: 1945966 148467
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
konajill User ID: 6324815 141958
Reviewed Jan. 7, 2013

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

MY REVIEW
Kidcook101 User ID: 7067132 111857
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
louise6122 User ID: 3998547 55399
Reviewed Jan. 5, 2013

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

MY REVIEW
mknuth User ID: 1302723 206270
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
mknuth User ID: 1302723 55398
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
Kaffaroni User ID: 5915192 206269
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
cindemarie User ID: 4704065 59319
Reviewed Jan. 4, 2013

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

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