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Custard fans, I’ve transformed your favorite treat into an edible spring garden! My Spring Orange Custard is deliciously infused with orange juice and zest and topped with a crunchy Oreo crumb layer and an edible flower. A fancy custard dessert!

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


Don’t you just love a spring theme? This creamy orange custard has the texture of a thicker custard, yet it feels delightfully light. It’s similar to Bird’s Custard or pudding, but it doesn’t set as firmly as a custard tart.

Table of contents

Spring Orange Custard Ingredients:

  • Whole milk
  • Orange juice
  • Sugar
  • Egg yolks
  • Corn starch/corn flour
  • Orange zest
  • Oreo cookies 
  • Edible flowers


Spring Citrus Season


Since it’s citrus season, I decided to change up plain vanilla custard and give it a bright flavorful twist! The fresh orange flavor comes from a mix of orange zest and juice.

Using a spoon to serve some orange custard


Easter Dessert Idea


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.


Custard Types


I use my standard English custard base recipe for all my custard-based dishes. 

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.


Tips for Cooking Custard

1. Use Low Heat: Custard loves gentle cooking. Too much heat can make it curdle, so always cook it over low to medium-low heat.

2. Stir Constantly: Keep stirring with a whisk or silicone spatula to prevent lumps and ensure even cooking and prevent sticking to the bottom of the pan.

3. Temper Your Eggs: If adding hot liquid to eggs, do it slowly! Whisk in a little at a time to avoid scrambling them.

4. Strain for Extra Smoothness:

Pour the custard through a fine-mesh sieve before chilling to catch any lumps.

5. Don’t Overcook

Custard thickens at around 170–175°F (77–80°C). If it boils, it can curdle, so remove it from heat as soon as it coats the back of a spoon. It does thicken as it cools.

6. Chill Properly: Let custard cool at room temperature before refrigerating. Press plastic wrap directly on the surface to prevent a skin from forming.

7. Use Quality Ingredients: Fresh eggs, high-fat dairy, and fresh orange make all the difference in flavor and texture.

Orange custard viewed from overhead with a yellow pansy on top


Oreo Crumb ‘Dirt’


The crumbs of Oreo cookies are the perfect color to emulate dirt. And what is edible dirt without an edible flower growing?


Edible Flower Decoration

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 Ahead Custard


Custard holds up beautifully when made up to three days in advance—and in some cases, it tastes even better after chilling in the fridge. The flavors meld, the texture sets, and your dessert game becomes much easier.

Storage Leftover Custard

  • Container: Use an airtight container to avoid it picking up fridge smells.
  • Plastic Wrap: Pressed on the surface = no skin = smoother texture.
  • Label: Mark the date so you know your custard is fresh.

Reheating Custard (It can also be served cold)

  • Gently reheat over a double boiler or in short microwave bursts, whisking often.
  • If the custard thickens too much in the fridge, a splash of warm milk can loosen it up again.


Storing Leftover Custard

  • Container: Use an airtight container to avoid it picking up fridge smells.
  • Plastic Wrap: Pressed on the surface = no skin = smoother texture.
  • Label: Mark the date so you know your custard is fresh.


Reheating Custard (It can also be served cold)

  • Gently reheat over a double boiler or in short microwave bursts, whisking often.
  • If the custard thickens too much in the fridge, a splash of warm milk can loosen it up again.


If you’ve made my Spring Orange Custard (or any other recipe) please leave a star rating in the recipe card. You can also leave a comment or ask a question below.

Yield: 4

Spring Orange Custard

Orange custard in a glass bowl

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

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

Ingredients

  • 2 cups (472 ml) whole milk
  • 1 ½ cups (354 ml)
  • 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

  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, stirring so it doesn’t stick. If it is bubbling too much, lower the heat. It will also thicken even more when cooled.Divide evenly between 4 each, 4 ounce (150 ml) dessert bowls. Refrigerate until set.
  2. Add the Oreo cookies without the filling, to a blender and blend until crumbled.
  3. Serve the custard in glass bowls topped with the Oreo crumbs and finish with an edible flower.

Notes

Nutrition Information

Yield

4

Serving Size

1
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.

© Janette
Cuisine: British / Category: Dessert