Orange Pudding

A square photo with three glasses filled with orange and bastogne custard. An orange white background

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.

Prep Time 15

Cook Time 5

Cooling time 2

Total Time 2 20

Course Dessert

Cuisine Other

Servings persons

Calories 366 kcal

Equipment

Grater
whisk

Ingredients

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

1. Measurements to prevent burning

When making the custard, use a heavy-bottomed pan.
Keep stirring while heating the custard.

2. Get rid of lumps - Strain the custard after thickening (before adding the juice).

3. Creamier? Replace half of the milk with whipped cream.

4. Orange zest - 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.

5. Substitutions

Replace Speculoos with crumbled pepernoten or gingerbread cookies during the holidays.
Oranges, instead use mandarin (tangerines). You then need four pieces of fruit.

6. Storage

When you have put the dessert together, eating it within a few hours is best. Otherwise, the cookies will become soft, and that is less tasty.

Refrigerator - The orange custard can be stored in the fridge for three days.

7. The nutritional value is per dessert, assuming you make four orange pudding desserts with this.

Nutrition

Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen