Orange Pudding Silky and Smooth

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I didn’t want to make this orange pudding recipe the last recipe for the orange color theme. I really couldn’t wait for you to try it and enjoy its silky and smooth texture. It so simple to make and I will show you how.

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I have to admit, I do buy artificial puddings, it makes life easy but If you are looking for the original flavor of pudding without the after taste, you have to make your own from scratch. It is not time-consuming, but you need to use eggs and this might scare people away since having overcooked eggs or even undercooked is a bad idea.

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But in this recipe of orange pudding, I will show you how to temper the eggs and the end result will be amazing. You might just decide to make your own pudding from scratch every now and then.

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Pudding can be made with any flavor, it really up to you but since we are using orange peel, then please make sure to wash the orange properly before peeling the skin, you don’t want any chemical residues to find its way to your dessert.

Making Orange Pudding.

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Looking at this recipe, you might wonder what to do with the leftover egg whites. I suggest that you keep the egg white in Ziploc bag and freeze it. You can use it later to make pancake soufflé, or even macaroni and cheese soufflé.

Orange Pudding Silky and Smooth
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Author: Muna Kenny
  • 2 tablespoon orange peel
  • 2 large egg yolks
  • 2 tablespoon cornstarch
  • 4 teaspoon butter
  • ½ teaspoon vanilla
  • 5 tablespoon sugar
  • 2 cup milk
  • ½ cup milk keep on the side to mix with cornstarch
  1. In a saucepan, add 2 cup milk, sugar, orange peel, and bring to a boil for one minute while stirring.
  2. Mix the cornstarch with ½ cup milk. Add the cornstarch mix to the boiling milk and keep stirring for one minute to one minute and a half.
  3. Strain the mixture through a mesh strainer and discard the orange peel.
  4. 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.
  5. 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.
  6. Strain the mixture again using a mesh strainer, and discard any lumps. Add the butter and vanilla to the hot pudding and mix until the butter melts.
  7. Pour the orange pudding in the serving bowls and let it come to room temperature, then place it in the fridge to firm.

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