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Orange custard

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 375ml (1 1/2 cups) milk
  • 3 cardamom pods, bruised
  • 3 whole cloves
  • 4 egg yolks
  • 1 tablespoon cornflour (see note)
  • 55g (1/4 cup) caster sugar
  • 1 teaspoon finely grated orange rind
  • 100ml fresh orange juice


  • 1
    Heat the milk, cardamom and cloves in a medium saucepan over medium heat for 3-5 minutes or until just simmering.
  • 2
    Use electric beaters to beat egg yolks and cornflour in a medium heatproof bowl until well combined. Add the sugar and beat until thick and pale. Strain the milk mixture into the egg mixture, whisking constantly. Discard the cardamom and cloves.
  • 3
    Clean and dry the pan. Pour the custard mixture into the pan. Stir over medium-low heat for 5 minutes or until custard coats the back of a spoon. Stir in the orange rind and orange juice. Stir over medium-low heat for 3 minutes or until the custard thickens.

Source: taste.com.au


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