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Fresh Orange Soft Custard

When sweet, juicy honeybells or tangelos are in season, it's time to make this refreshing orange custard, which brings a little sunshine to our cold winter days. —Suzanne Kesel, Cohocton, New York
  • Total Time
    Prep: 20 min. Cook: 20 min. + chilling
  • Makes
    10 servings


  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups orange juice
  • 6 large egg yolks
  • 1/4 cup butter, cubed
  • 2 cups plain yogurt
  • 4 teaspoons grated orange zest
  • 1 cup orange sections (about 2 medium oranges)


  • In a large saucepan, mix sugar, cornstarch and salt; gradually stir in orange juice until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, yogurt and orange zest. Cool slightly.
  • Spoon into 10 dessert dishes. Refrigerate, covered, at least 2 hours. Top with orange sections just before serving.

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