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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


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