Creme Laranja (Portuguese Orange Custard)

Featured in the Honolulu Star-Bulletin on September 16, 2009.



Creme Laranja (Portuguese Orange Custard)

  • 6 egg yolks
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 3 cups milk
  • Juice and finely grated zest of 4 oranges
  • Whipped cream for garnish


  1. In a heavy saucepan, combine egg yolks, cornstarch, and sugar; mix well.
  2. Place over medium heat and gradually add the milk, stirring constantly.
  3. Continue to cook for 10 minutes, stirring constantly, until a thick cream is formed, being careful not to allow the mixture to boil.
  4. Remove from heat, gently stir in the orange juice and zest.
  5. Pour into individual serving dishes; cool.
  6. Chill for at least 2 hours.
  7. Garnish with whipped cream before serving.

Makes 6 servings.

Approximate Nutrient Analysis per serving: (assumes 2 tablespoons whipped cream garnish):
250 calories, 12 g fat, 6 g saturated fat, 230 mg cholesterol, 60 mg sodium, 29 g carbohydrate, 1 g fiber, 22 g sugar, 7 g protein


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