Heavenly creamy and fresh, this orange custard with Speculoos is so delicious! It's an easy, quick recipe that's the perfect end to any dinner party. Serve it in a beautifully decorated glass, with or without a dollop of whipped cream.
Orange Pudding
Orange custard with Speculoos is an easy and delicious dessert after every meal. It is quick to assemble; within 15 minutes, the custard is already cooling and made from simple ingredients. The pudding has a full orange taste, which is well-balanced with the creamy flavor.
Not only that, but it is easy to prepare because you can make the custard a day in advance and prepare the dessert glasses in the morning.
Store well in the fridge until you are ready to eat it. That's the best. A deliciously fresh dessert for every moment.
And do you like desserts with fruit? Then you will like white chocolate with mascarpone and strawberry mousse, raspberry trifle, or apple custard pie!
Jump to:
What do you need for Winter Orange Cookie Pudding?
To prepare this Orange pudding, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog.
- Oranges - Add a delicious sweet and sour orange flavor to the pudding. You use orange peel and juice.
- Egg yolks - To bind the custard and to get a creamy taste.
- Cornstarch - To thicken the orange pudding.
- Speculoos - A crunchy biscuit with a gingerbread candy flavor.
- Milk - To make the custard creamy and thin.
- Sugar - Sweetener
How to prepare Silky and Smooth Orange Pudding
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Put the orange zest together with milk in a saucepan and bring to a boil. Turn off the heat and let it flavor for 15 minutes. Then, strain the milk and get it back to a boil.
- Stir egg yolks, sugar, and cornflour with cold milk into a paste. Slowly add the hot milk while stirring. The custard will thicken.
- Turn off the heat and let the custard cool slightly for 10 minutes. Stir in the orange juice. Pour the custard into a bowl and cover the custard with plastic wrap. As a result, no skin forms on the custard. Let cool to room temperature. If you assemble this dessert later, keep the orange custard in the fridge.
- Divide half of the cookies among the glasses. Spoon half of the custard on top. Place the rest of the cookies on top of the custard, and spoon the rest of the orange custard on top of the cake.
Garnish with some Bastogne crumbs and candied orange peel.
Tips, Substitutions, and Variations
- When making the custard, use a heavy-bottomed pan. Then you have less chance of it burning.
- Keep stirring while heating the custard. This also prevents it from burning.
- Do you see lumps? Then strain the custard after thickening (before adding the juice).
- Even creamier? Replace half of the milk with whipped cream.
- Grating the zest is easiest with a special orange grater. You can use a vegetable peeler if you don't have one. Make sure you don't take the white part of the orange with you. That is bitter and not tasty.
- You can also replace Speculoos with crumbled pepernoten or gingerbread cookies during the holidays.
- You can also make this with mandarins (tangerines) instead of oranges, four of them.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
SUBSCRIBE for more videos of By Andrea Janssen:
https://www.youtube.com/c/ByAndréaJanssen
Orange Pudding
Equipment
- whisk
Ingredients
- 2 oranges organic, washed carefully with hot water
- 2 cup milk
- 2 egg yolks
- â…” cup sugar
- 3 tablespoons cornstarch
- ½ cup milk
- ½ cup orange juice
- 6 Speculoos cookies
Ingredients you need per step are listed below the step in Italic
Instructions
- Grate the zest from the oranges. Juice the oranges. Measure ½ cup juice and put aside.2 oranges
- Put the zest, along with milk, in a saucepan and bring to a boil.2 cup milk
- Remove from the heat and let stand for 15 minutes, so the milk can get the full orange flavor from the peels.
- Strain the milk and bring it to a boil again.
- In a small bowl, whisk the egg yolks, sugar, and cornstarch with milk to a paste.2 egg yolks, ⅔ cup sugar, 3 tablespoons cornstarch, ½ cup milk
- Pour the hot milk drop-by-drop into the egg yolk mixture while stirring.
- Then pour the custard into the pan and boil it over low heat while you keep stirring. The custard will thicken.
- Turn off the heat and let the custard cool slightly.
- Stir the juice through the custard.½ cup orange juice
- Pour the custard into a bowl and cover it with a plastic sheet, so it won't form a skin.
- Allow the custard to cool to room temperature.
- Break the cookies into pieces.6 Speculoos cookies
- Divide half of the cookies into four glasses.
- Scoop half of the custard on top.
- Then add the remaining cookies and top again with the last bit of custard.
- (It's nice to garnish with cookie crumbs and candied orange peel. Add them just before serving)
Notes
- When making the custard, use a heavy-bottomed pan.
- Keep stirring while heating the custard.
- Replace Speculoos with crumbled pepernoten or gingerbread cookies during the holidays.
- Oranges, instead use mandarin (tangerines). You then need four pieces of fruit.
- Refrigerator - The orange custard can be stored in the fridge for three days.
Leave a Reply