Imperial Sugar
Imperial Sugar

Orange Custard

Orange Custard Imperial


  • 2 cups whole milk
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 1 teaspoon fresh orange zest
  • 1 tablespoon fresh orange juice
  • 2 teaspoons vanilla
  • 1 tablespoon unsalted butter


  1. Heat milk in medium saucepan until hot but not boiling.
  2. While milk is heating, add sugar and cornstarch to mixing bowl. Whisk together.
  3. With an electric mixer or by hand, whisk egg yolks into sugar mixture until pale yellow.
  4. Whisk in orange zest, orange juice, and vanilla.
  5. Remove milk from heat.
  6. While whisking/mixing on low, very slowly pour heated milk into egg mixture. Mix slowly until combined.
  7. Pour mixture back into sauce pan and place over medium heat.
  8. Heat and whisk continuously for 5 minutes, until custard has thickened to consistency of thick pudding.
  9. Once thick, remove from heat and whisk in butter.
  10. Pour custard into large bowl. Cover with plastic wrap, pressing plastic wrap onto top of custard to prevent skin from forming.
  11. Chill for at least 4 hours before serving.
Imperial Sugar Insight

This recipe first appeared in the 1988 edition of Homemade Good News Vol. IX.

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.