This Easter dessert just may be the easiest dessert you can make with the added bonus of having the cutest presentation. This Spring Orange Custard is styled to look like a spring garden with edible dirt in the form of cookie crumbles and real edible flowers. And, you can make it ahead!

Spring orange custard served in a glass bowl topped with Oreo crumbs and an edible flower

Welcome spring citrus season. This creamy custard is light and citrusy with visible flecks of orange zest that is the perfect, light spring dessert.

The texture of the custard is thick. It is like Bird’s custard brand, or pudding, but not set firm like custard tart.

Using a spoon to serve some orange custard

Custard can be served three different ways. Thin (like a sauce) that I like to serve Over Frozen Berries, with Sticky Toffee Pudding and is also perfect to drizzle over fruit pies. The second way is a ‘medium thickness’, like this orange custard recipe, and lastly, thick and set like in my Old Fashioned Egg Custard Tarts.

If you want to serve this custard to your family and friends for Easter,  you can easily double or triple the recipe. The Oreo crumb topping (that doubles as the edible dirt) is a cute Spring idea and adds a little crunch.

Orange custard viewed from overhead with a yellow pansy on top

For the edible flowers I used pansies from my garden. There are so many flowers that are edible that you can use like lavender, daisies, hibiscus, just to name a few.

Make the custard and the crumb topping a day or 2 in advance and simply assemble when you’re ready to serve. How easy is that?

Yield: 4

Spring Orange Custard

Orange custard in a glass bowl

A light and creamy orange custard served with a spring theme topped with Oreco crumb 'dirt' and edible flowers.

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes


  • 2 cups (472 ml) whole milk
  • 1 ½ cups and ½ cup orange juice
  • ½ cup (100 grams) granulated sugar
  • 3 egg yolks
  • 4 tablespoons corn starch/corn flour
  • 1 tablespoon grated orange zest
  • 8 Oreo cookies (filling removed)
  • 4 edible flowers


  1. To a saucepan add the milk and orange juice. Whisk in the sugar and cornstarch until dissolved. Whisk in the egg yolks, and orange zest. Turn on the heat and bring to a simmer, whisking often until thickened. It will also thicken even more when refrigerated.
  2. Divide evenly between 4 each, 4 ounce (150 ml) dessert bowls. Refrigerate until set.
  3. Add the Oreo cookies without the filling, to a blender and blend until crumbled.
  4. Serve the custard in glass bowls topped with the Oreo crumbs and finish with an edible flower.

Nutrition Information



Serving Size


Amount Per Serving Calories 362Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 148mgSodium 156mgCarbohydrates 57gFiber 3gSugar 19gProtein 9g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.