Spring Orange Custard – Culinary Ginger

Custard fans, I’ve turned your favorite treat into an edible spring garden. My Spring Orange Custard is filled with fresh orange juice and zest, topped with a layer of crunchy Oreo crumbs and finished with edible flowers for a truly stunning dessert.

Need a stunning Easter dessert? This orange pudding recipe has a thicker pudding texture, but tastes light and delicious. It is similar to Bird’s Custard or custard, but not as strong as custard cake.

Ingredients:

• Pure milk
• Orange juice
• Sugar
• Egg yolk
• Cornstarch/corn flour
• Orange peel
• oreo cake
• Edible flowers

Flavored pudding

Since it’s citrus season, I decided to replace the classic vanilla with a bright and flavorful flavor. Fresh orange zest and juice give this custard a bright citrus flavor.

Spring topping

If you’re serving this Spring Orange Custard for Easter, you can easily double or triple the recipe for a crowd. A topping of Oreo crumbs – which look like edible “dirt” – adds a fun touch of spring and a little crunch to this creamy citrus dessert.

Pudding Type

I use a standard English pudding base recipe for all my pudding based desserts.
Custard can be served in three ways:

1. Thin, like a pouring sauce – Perfectly warm over Frozen Berries and Sticky Toffee Pudding.
2. Medium thickness, like this Spring Orange Custard, creamy but soft.
3. Thick and baked, just like my Old Fashioned Egg Custard Tart.

How to make perfect pudding every time

Follow these simple tips to prevent clumping and get perfectly smooth pudding every time:

1. Use Low Heat:
   Custard needs to be cooked slowly on the stove or oven (I prefer stovetop). High temperatures can cause it to curdle, so cook over low to medium heat.
2. Keep Stirring:
   Whisk continuously to prevent lumps and prevent the mixture from sticking to the bottom of the pan.
3. Angry Egg:
   When adding hot liquid to the eggs, pour in slowly while stirring. This prevents scrambled eggs and keeps the custard smooth.
4. Strain for Extra Smoothness:
   Pour the finished pudding through a fine sieve before cooling to remove small lumps.
5. Don’t overcook:
   Custard thickens at 170–175°F (77–80°C). If it boils, it can thicken. Remove from heat after coating the back of a spoon. It will continue to thicken as it cools.
6. Taste and Adjust Sweetness:
   Taste the pudding before it cools and adjust the sugar if necessary. Balancing the sweetness will enhance the flavor and complement the orange or other additions such as vanilla or orange zest.
7. Chill Properly:
   Cool to room temperature before refrigerating. Press the plastic wrap directly onto the surface to prevent a skin from forming.
8. Use Quality Materials:
   Fresh eggs, full-fat dairy products, and fresh orange zest and juice make a real difference in taste and texture.

Oreo crumbs ‘poop’

Oreo cookie crumbs are the perfect color to resemble edible dirt spread over pudding. And what would edible soil be without edible flowers growing on it?

Edible flowers for spring desserts

To decorate this creamy orange pudding, I used edible pansies from my garden. Edible flowers add a beautiful, natural finishing touch to spring and Easter desserts. Other edible flower options include lavender, daisies, and hibiscus. Make sure the product is food safe and pesticide free before use.

Can you make pudding ahead of time?

Yes! This English custard can be made up to 3 days in advance. In fact, refrigerating often improves flavor and texture. When stored in the refrigerator, the flavors blend and the custard sets beautifully.

How to store leftover pudding

• Use an airtight container so it doesn’t absorb refrigerator odors.
• Press the plastic wrap directly onto the surface to prevent a skin from forming.
• Label it with the date so you know when it was made.

How to reheat custard (without curdling)

Custard can be served cold, but if you prefer it warm:

• Reheat slowly in a double boiler, stirring frequently.
• Or microwave in short 10–15 second bursts, stirring between each interval.
• If it thickens too much after cooling, stir in a little warm milk or cream to thin it out.