Spring Orange Custard
Spring Orange Custard is a bright, citrusy spring dessert topped with cookie crumbs and an edible flower for a stunning garden look.
Ingredients
- 2 cups (472 ml) whole milk
- 1 ½ cups (354 ml) 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 outer cookie only, filling removed
- 4 edible flowers
Instructions
- Add the milk and orange juice to a saucepan. Whisk in the sugar and cornstarch until dissolved. Whisk in the egg yolks and orange zest.
- Place over medium heat and bring to a gentle simmer, whisking frequently until thickened. Stir constantly to prevent sticking. If it begins to bubble too vigorously, reduce the heat. The custard will thicken further as it cools.
- Divide evenly among four 4-ounce (150 ml) dessert bowls. Refrigerate until set.
- Remove the filling from the Oreo cookies and add the cookies to a blender. Blend until finely crumbled.
- Serve the custard topped with the Oreo crumbs and finish with an edible flower.
Video
Nutrition
Serving: 1 | Calories: 362kcal | Carbohydrates: 57g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 148mg | Sodium: 156mg | Fiber: 3g | Sugar: 19g