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Soft Orange Custard

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


  • 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


  • 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.
Nutrition 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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  • courtneymarion
    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.

  • pmarasroberts
    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!:)

  • Lmacie
    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.

  • konajill
    Jan 7, 2013

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

  • Susan1960
    Jan 5, 2013

    No comment left

  • Kidcook101
    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.

  • louise6122
    Jan 5, 2013

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

  • mknuth
    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!

  • mknuth
    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!

  • Kaffaroni
    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!