Orange Custard

We like custard, and we also like orange. This recipe from Better Homes and Gardens Old Fashioned Home Baking 1990 gives us a delicious way to enjoy both. It makes a quick, simple dessert that was luxuriously creamy and tasty.
Orange Custard Cups
4 Large Eggs
2 Cups Half and Half -- or whole milk
1/2 Cup Sugar
1/2 Teaspoon Orange Extract -- or 2 tbsp. orange liqueur (divided)
1/8 Teaspoon Salt
1/2 Cup Heavy Cream
2 Teaspoons Powdered Sugar -- or white sugar
  • Preheat oven to 325°. Combine eggs, half and half, sugar, salt and 1/4 TEASPOON of the orange extract (or 1 tbsp. of orange liqueur), just until mixed.
  • Place 6 ungreased 6 ounce custard cups in a 13 x 9" pan, pour egg mixture evenly into the custard cups. Pour boiling water into the pan around the cups to a depth of 1". You can line the pan with a cloth (I used a clean cotton dish cloth) to keep the custards from moving around and to keep them from cooking too quickly on the bottom.
  • Bake at 325° for 40-45 minutes until done. Cool on wire rack, cover and chill for at least 1 hour.
  • Beat 1/2 cup whipping cream, 1/4 TEASPOON of the orange extract (or 1 tbsp. orange liqueur) and 2 teaspoons powdered sugar. Top custards and serve.
Cost: $1.10 or 19¢ per serving about 2/3 cup each.
Yield: "3 3/4 Cups" 6 custard cups
Per Serving: 291 Calories; 20g Fat (60.9% calories from fat); 7g Protein; 22g Carbohydrate; 0g Dietary Fiber; 198mg Cholesterol; 132mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.


  1. This one looks especially wonderful. Looks like it's time for us to pick up some orange extract.

  2. I finally got around to making this, and it was great! I'm featuring it (and linking to this post, of course) in my next blog post. BTW, I followed your advice about liking the baking pan with a dish cloth, and that worked great!


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