• 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon finely shredded orange peel
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 1 beaten egg yolk
  • 1 to 2 tablespoons orange liqueur
  • 1 teaspoon vanilla


In a 2-quart saucepan stir together sugar, cornstarch, orange peel, and salt. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Gradually stir about HALF of the hot mixture into the egg yolk. Return the egg yolk mixture to the remaining mixture in the saucepan. Cook and stir for 2 minutes more. Remove from heat.

Stir in orange liqueur and vanilla. Cover the surface of the sauce with clear plastic wrap. Cool without stirring. Place sauce in the refrigerator to chill thoroughly before serving. Makes 1 1/3 cups.

Pile a platter with poached plums(different varieties), rasberries, figs, and orange sections, then serve chilled custard alongside.

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Submitted 6/13/05.
Source: B.H.&G. 1988 Best-Recipes Yearbook
Submitted By: Linda Wilson
Orange Custard Sauce