Orange Custard Cups

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 very creamy and tasty.  We like it best with almost all heavy cream!  Very luxurious.

                          Orange Custard Cups
  4          Large  Eggs
  2          Cups  Half and Half -- or whole milk or heavy cream and 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


  1. I luv pudding's and custard's too.

  2. Puddings and custards have always been a treat in our family. I sometimes made tapioca puding after school to share with my brother. How can someting seem elegant and comforting at the same time? The orange flavor sounds refreshing. Do you have a favorite extract brand? P.S. I enjoy that you often include the origin of the recipe. I love checking out cookbooks or hearing how a recipe is passed along and shared.

    1. I usually use Frontier extracts...Myrna is a Penzey's fan. McCormick is perfectly good too.
      We try to credit any recipes we use...we aren't recipe developers...occasionally improvers...and we think whoever did the original work deserves the credit. And as you can see, we love cookbooks.
      My past work as a dietitian in food service operations makes me want to have a reliable recipe that is reproducible every time, with clear directions. Myrna, on the other hand, is the adventurous cook who is willing to experiment to get great results. That's what makes it fun for us, we seldom fight over who gets to make a recipe, our tastes and interests are different.

  3. Thank you, Sue. I can purchase Frontier extracts from our local food cooperative. I've ordered many spices from Penzey's, but hadn't noticed extracts - other than pure vanila.
    You and Myrna obviously make a great team, and you're very good about crediting recipes. In fact, I usually check ebay, etc. to see if the cookbooks you've used are still avialable second hand. Today I'm perusing "Cooking with KMA 60th Anniversary Cookbook". You and Myrna are like a modern version of the radio homemakers!

    1. I've read one of their other cookbooks...they are fun ones.


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