A bowl full of homemade vanilla pudding is one of the simplest, but most comforting desserts. Today I’m sharing my recipe for orange vanilla custard, a rich and creamy custard flavored with a blend of vanilla and orange extracts and fresh orange zest, and finished with a touch of vanilla powder, which I make by grinding dried vanilla beans. Serve this custard in ramekins with fresh berries, layer it in parfait glasses with whipped cream and fruit, make a delicious trifle, or spoon it onto a bowl of warm blueberry crumble or a slice of pie, instead of ice cream. You’ll love the versatility of this homemade custard!
You might also love this orange pistachio cake, strawberry orange creamsicles, and orange sour cream coffee cake.
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A New Line of Extracts from vnlla Extract Co.
I’m excited to partner with vnlla Extract Co., to introduce you to their new line of extracts! You’ll taste the difference in their sustainably sourced vanilla extracts: 100% Pure Vanilla Extract, Vanilla Extract +, and Vanilla Extract + Flavor Blends in lemon, orange and spice. They use Bourbon vanilla beans that are grown and harvested in partnership with local farmers in Madagascar, who carefully hand-pollinate each vanilla orchid. Then all of the vanilla goodness is extracted and bottled in the United States to capture the essence of each and every bean. The vnlla Extract Co. uses the best all natural ingredients, and you can rest assured that there are no artificial flavors or colors.
Good vanilla extract is such an essential ingredient for a baker. I add vanilla to just about all of my recipes, and I just love the depth it adds. I developed today’s recipe for orange vanilla custard using Vanilla Extract + Orange, which is a blend of pure vanilla extract and orange extract. It adds the most wonderful flavor to this rich and creamy custard, enhanced with fresh orange zest and a sprinkling of vanilla powder.
This post is sponsored by vnlla Extract Co., but all opinions expressed are my own.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Granulated Sugar. Sweetens the custard.
- Fresh Orange Zest. Adds more fresh orange flavor.
- Coarse Kosher Salt. Balances the sweetness.
- Corn Starch. Thickens the custard.
- Whole Milk + Heavy Whipping Cream. A combination of whole milk and heavy whipping cream adds richness to this luxurious custard that you just can’t get if you use skim or low-fat milk.
- Egg Yolks. Adds richness, and helps to thicken the custard.
- vnlla Vanilla Extract + Orange. Gives this orange vanilla custard the most wonderful flavor.
- Unsalted Butter. Adds richness and a little shine.
- Orange Zest and Vanilla Powder. For flavor, and garnish.
Instructions
Rub the orange zest into the sugar.
- In a saucepan, rub the orange zest into the sugar with your fingers. This perfumes the sugar with the oils in the orange zest for a more flavorful custard.
Whisk in the salt, corn starch, milk and cream.
- Add the salt and corn starch, and whisk together to combine.
- Gradually whisk in a small amount of the milk to form a smooth slurry, then whisk in the rest of the milk and the cream.
Temper the egg yolks.
- Separate the eggs (saving the whites for another use), and place the yolks in a bowl.
- Set the saucepan over medium heat. Warm the milk mixture until it starts to steam.
- Slowly add 1 cup of the hot milk mixture to the egg yolks, whisking the yolks to temper them with the hot liquid. Now scrape the warmed yolks and milk back into the saucepan.
- Continue to cook the custard, whisking constantly, until the custard starts to bubble and thicken, then cook for 1 full minute.
Add the butter and extract.
- Remove the pan from the heat, and whisk the vnlla Vanilla Extract + Orange (or vanilla and orange extracts) and the butter into the custard until smooth.
Strain and chill the custard.
- Pour the custard through a mesh strainer into a bowl to strain out the orange zest and any bits of cooked egg. This step is optional, but straining makes a perfectly smooth custard.
- Cover the bowl with plastic wrap resting right against the surface of the custard, and refrigerate until cool and thick, about 2-3 hours, or overnight.
- Stir the chilled custard to loosen it up a bit, then spoon into serving dishes. Grate some fresh orange zest on top, and sprinkle with vanilla powder.
Frequently Asked Questions
What are some ways that I can serve this custard?
This custard is fantastic served plain, with berries and whipped cream, layered into pretty parfait or trifle dishes with crumbled cake and whipped cream, spooned onto a slice of pie instead of ice cream, or served with bread pudding or warm fruit crumble.
Can I use this orange custard recipe as a pudding pie filling?
This custard isn’t quite thick enough to slice cleanly for a pudding or custard pie, but you can thicken it by increasing the corn starch to 1/4 cup.
Can I make orange vanilla ice cream out of this custard?
Yes, you sure can! To make this orange vanilla custard recipe into ice cream, you should make a few minor adjustments:
- Increase the sugar to 3/4 cup.
- Reduce or eliminate the corn starch.
- Cook the custard just until it coats the back of a spoon, but without corn starch, it won’t become thick like pudding.
- After chilling the custard thoroughly, whip 1 cup of heavy whipping cream to soft peaks, and fold it into the custard.
- Churn the custard in you ice cream maker according to the manufacturer’s instructions, then freeze the ice cream until firm.
Do I have to make this with orange extract?
Certainly not. Use just vanilla extract and omit the orange zest for a delicious custard that will complement any dish.
What’s the difference between custard and creme anglaise?
While custard is usually thickened with a bit of corn starch as well as egg yolks, creme anglaise typically does not contain corn starch. Creme anglaise is also a bit thinner, as it’s more of a pourable custard to use as a sauce, such as on top of bread pudding.
Will non-dairy milk work instead of the whole milk and heavy whipping cream?
The whole milk + heavy whipping cream makes this custard rich, creamy, silky and luscious. The best non-dairy substitute would be unsweetened canned coconut milk + coconut cream. I don’t recommend using skim or low-fat milk.
What’s vanilla powder?
Vanilla powder is nothing more than ground vanilla beans. After I scrape the seeds from a vanilla bean, instead of throwing out the pod, I’ll let it dry for a few days, and then grind it into a powder in my spice grinder. It’s wonderful added to baked goods, or sprinkled on top.
Where can I buy vnlla Extract Co. vanilla extracts?
You can shop the whole line of vnlla Extract Co. vanilla extracts at their online store. You can also find vnlla Extract Co. on Instagram, Facebook and YouTube.
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Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Vanilla Orange Custard
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Saucepan
Ingredients
- ¼ cup granulated sugar
- 1 tsp fresh orange zest
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 ½ tbsp corn starch
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- 4 large egg yolks
- 2 tsp vnlla Vanilla Extract + Orange (or 1 tsp vanilla extract & 1 tsp orange extract)
- 2 tbsp unsalted butter
- orange zest and vanilla powder, for garnish
Instructions
- In a saucepan, rub the orange zest into the sugar with your fingers. Add the salt and corn starch, and whisk together to combine.
- Gradually whisk in a small amount of the milk to form a smooth slurry, then whisk in the rest of the milk and the cream.
- Separate the eggs (saving the whites for another use), and place the yolks in a bowl.
- Set the saucepan over medium heat. Warm the milk mixture until it starts to steam. Slowly add 1 cup of the hot milk mixture to the egg yolks, whisking the yolks to temper them with the hot liquid. Now scrape the warmed yolks and milk back into the saucepan.Continue to cook the custard, whisking constantly, until the custard starts to bubble and thicken, then cook for 1 full minute.
- Remove the pan from the heat, and whisk the vnlla Vanilla Extract + Orange (or vanilla and orange extracts) and the butter into the custard until smooth.
- Pour the custard through a mesh strainer into a bowl to strain out the orange zest and any bits of cooked egg. This step is optional, but straining makes a perfectly smooth custard.
- Cover the bowl with plastic wrap resting right against the surface of the custard, and refrigerate until cool and thick, about 2-3 hours, or overnight.
- Stir the chilled custard to loosen it up a bit, then spoon into serving dishes. Grate some fresh orange zest on top, and sprinkle with vanilla powder.
Notes
- You can make this custard up to 3 days in advance, keeping it tightly covered.
- Serve the custard in ramekins, layer with cake, fruit and whipped cream for a trifle, use as a filling in an icebox cake, or serve on the side with warm fruit crumble or pie instead of ice cream.
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