Best Orange Vanilla Egg Custard Recipes

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SOFT ORANGE CUSTARD



Soft Orange Custard image

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

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

ORANGE-VANILLA FROZEN CUSTARD



Orange-Vanilla Frozen Custard image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon cornstarch
1 1/2 cups whole milk
3 large eggs
1 cup sugar
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons vanilla extract
2/3 cup frozen orange juice concentrate, thawed
4 teaspoons grated orange zest

Steps:

  • Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
  • Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
  • Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.

ORANGE VANILLA EGG CUSTARD



Orange Vanilla Egg Custard image

A citrusy take on an old standby. Cook time includes 2 hours cooling time in water bath.

Provided by Mikekey * @Mikekey

Categories     Puddings

Number Of Ingredients 7

2 cup(s) milk, whole
2 large eggs
2 large egg yolks
1/3 cup(s) sugar
pinch(es) salt
1 teaspoon(s) vanilla extract (not imitation)
2 teaspoon(s) grated orange zest

Steps:

  • Preheat oven to 300° F. Place six 4-oz. ramekins in a deep baking pan, large enough to hold them with space in between each ramekin.
  • in a heavy pot, bring milk to a simmer on medium-low heat and then remove from heat.
  • Mix the eggs, yolks, sugar, salt, and vanilla extract in a mixing bowl.
  • Add a little bit of the milk to the eggs and whisk to warm the eggs up and then add everything back to the pot and whisk to combine. Add the orange zest and let steep for 5 minutes.
  • Divide the mixture evenly among the six ramekins. Place the pan on a rack in the middle of the oven. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
  • Bake 30-35 minutes, or until custards are just set. Remove pan from oven and let custards cool in water bath for about 2 hours.
  • Serve at room temperature or chill first. Good with a dollop of sweetened whipped cream.

VANILLA-ORANGE CUSTARD WITH CARAMEL



Vanilla-Orange Custard with Caramel image

Categories     Milk/Cream     Berry     Dairy     Egg     Dessert     Bake     Orange     Vanilla     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

Custard
2 oranges
2 cups milk (do not use low-fat or nonfat)
1 cup half and half
3/4 cup plus 2 tablespoons sugar
1 1-inch piece vanilla bean, split in half lengthwise
4 large eggs
3 large egg yolks
Caramel
1 1/4 cups sugar
1/4 cup plus 3 tablespoons water
1/2 teaspoon fresh lemon juice
3 cups assorted mixed fresh berries

Steps:

  • For Custard
  • Using vegetable peeler, cut peel (orange part only) in wide strips from oranges. Combine milk, half and half and sugar in saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to simmer, stirring until sugar dissolves. Add peel. Remove from heat. Cover and steep 30 minutes.
  • Strain mixture into medium bowl; cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
  • For Caramel
  • Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Add 3 tablespoons water (mixture will bubble). Stir over low heat until hard bits dissolve. Immediately pour into 6-cup soufflé dish; swirl to coat bottom and halfway up sides. Cool.
  • Preheat oven to 350°F. Whisk custard; pour into caramel-coated dish. Place in large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at edges. Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water; chill overnight.
  • Combine berries and 1/4 cup sugar in bowl. Let stand 30 minutes.
  • Run knife around sides of dish to loosen custard. Place platter atop dish. Invert custard onto platter. Remove dish; allow caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately.

ORANGE VANILLA FROZEN CUSTARD



Orange Vanilla Frozen Custard image

Treat for a hot day

Provided by Cathy Roland

Categories     Ice Cream & Ices

Number Of Ingredients 9

1 Tbsp cornstarch
1 1/2 c whole milk
3 large eggs
1 c sugar
1/4 tsp kosher salt
1 1/2 c heavy cream
2 tsp vanilla extract
2/3 c frozen orange juice concentrate, thawed
4 tsp grated orange peel

Steps:

  • 1. Whisk cornstarch and 1/2 c. milk in a small bowl until smooth. Whisk in eggs, sugar and salt in a med saucepan, whisk in the cornstarch and the remaining 1 c. milk. Cook over low heat, stirring until thick enough to coat a spoon. 7 or 8 min. (do not boil) Pour through a fine mesh sieve into a bowl. Set bowl in a larger bowl filled with ice water. Add the cream and stir until cool. Remove from ice water bath and stir in the vanilla and the orange juice. Cover and chill until cold.
  • 2. Freeze the custard in an ice cream maker according to the manufacturer's directions.

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