Creamy Orange Pudding
This silky smooth Orange Pudding is your next go-to dessert! This treat is light, creamy, and absolutely irresistible!
Made with fresh orange juice and a touch of zest, it delivers sunshine in every spoonful. Whether you’re entertaining guests or simply indulging at home, this pudding hits the sweet spot.
Why This Orange Pudding Recipe Works
This orange pudding is:
- It is made from fresh orange juice and zest for vibrant flavor.
- Incredibly smooth and creamy—no artificial thickeners.
- For that luscious custard feel, we used egg-yolk.
- A citrus dessert that’s light yet satisfying.
- Simple to make but elegant enough to impress.
Orange pudding is an elegant dessert, so whether you’re a fan of homemade pudding or looking for a new way to enjoy oranges, this recipe is the perfect balance of comfort and class.
Step-by-Step Instructions
1. Prep the Mixture
In a medium saucepan, whisk the egg yolks, sugar, cornstarch, and salt. Slowly add the orange juice while whisking to avoid lumps.
2. Cook the Pudding
Place the saucepan over medium heat and stir constantly. As it heats up, it will thicken—this should take about 7–10 minutes.
3. Add Final Touches
Remove from heat and stir in the orange zest and vanilla extract. Pour the mixture through a sieve for an ultra-smooth texture.
4. Chill and Serve
Transfer the pudding into individual serving bowls or glasses. Chill for at least 2 hours. Top with whipped cream and a sprinkle of zest before serving.
Serving Suggestions
- I would serve this dessert chilled with a side of shortbread or tea biscuits.
- For an elegant-looking delight, layer it in a parfait glass with crushed vanilla wafers for a homemade pudding twist.
- Add fresh orange slices on top for extra flair.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Cover the surface with plastic wrap, make sure the wrap touches the surface of the pudding to prevent a skin from forming.
Variations
- Swap orange juice with mandarin juice for a unique flavor.
- Add a splash of lemon juice for a brighter, sharper taste.
- For a richer pudding, use half orange juice and half whole milk.
Tips for the Creamiest Pudding
- Use fresh orange juice for the best flavor, store bought won’t taste the same.
- Don’t skip the zest—it’s the secret to that intense citrus punch.
- Stir constantly while cooking to avoid curdling.
- Straining the pudding before chilling ensures a silky finish.
More Delicious Desserts
Looking for more cozy and budget-friendly sweet treats? Try my:
Easy Citrus Dessert Made with Fresh Juice
This Orange Pudding is a delicious twist on classic homemade pudding. It’s simple to prepare yet rich in flavor—a perfect ending to any meal. Whether you’re a citrus dessert lover or just exploring new pudding recipes, this one’s sure to become a household favorite.
If you try it, let me know in the comments! I’d love to hear how it turned out for you. ❤️
Orange Pudding Silky and Smooth
Ingredients
- 2 tablespoon orange peel or zest
- 2 large egg yolks
- 2 tablespoon cornstarch
- 4 teaspoon butter
- ½ teaspoon vanilla
- 5 tablespoon sugar
- 2 ½ cup whole milk Keep 1/2 cup to the side to mix with cornstarch
Instructions
- In a saucepan, add 2 cup milk, sugar, orange peel, and bring to a boil for one minute while stirring.
- Mix the cornstarch with ½ cup milk. Add the cornstarch mix to the milk and keep stirring for one minute to one minute and a half.
- Strain the mixture through a mesh strainer and discard the orange peel.
- In a bowl beat the egg yolks. Temper the egg yolks by adding a tablespoon from the hot milk mixture to it and beat the egg quickly to avoid it from cooking, repeat this step two more times.
- Pour the tempered egg in the milk and cornstarch mixture and cook over medium heat while stirring. Let it boil for 1 and a half minute.
- Strain the mixture again using a mesh strainer, to discard any lumps. Add the butter and vanilla to the hot pudding and mix until the butter melts.
- Pour the orange pudding in the serving bowls and let it come to room temperature, then place it in the fridge to firm.
Notes
- It’s best to use whole milk for this recipe, but you can use almond or soy milk.
- Take your time when tempering the eggs.
- You can add vanilla extract for more flavor.
- Make sure to stir the cornstarch mixture before adding it to the hot milk.
That looks really smooth and creamy!
p.s there are 2 1/2 cups of milk in the list of ingredients, but I only saw 1 1/2cup of milk used in the directions.
Thanks Angie, I have edited the recipe. Whoever tried it before the editing must be sooooo mad right now 😉
Looked so yummy so tried it just now! love the hint of orange and the consistency
Hi Shobita, Thanks for trying my recipe, glad you liked 🙂
Wow, this is really nice. A must try pudding dish. The season for orange is coming, I hope this winter I will definitely try this.
Hi Pradipta, Thanks for stopping by and I hope you enjoy my recipes 🙂
Hi could you add Cointreau to this or would it curdle? Thanks Liz
Hi Liz. I never used alcohol in my cooking so I’m afraid I can’t answer your question. Sorry!