• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Untold Recipes By Nosheen
  • All Recipes
  • My Story
  • Subscribe
  • Work With Me
  • Summer
menu icon
go to homepage
  • All Recipes
  • My Story
  • Subscribe
  • Work With Me
  • Summer
search icon
Homepage link
  • All Recipes
  • My Story
  • Subscribe
  • Work With Me
  • Summer
×
Untold Recipes by Nosheen » Recipes » Desserts

Custard Sauce (Orange Creme Anglaise)

Modified: Mar 2, 2025 · Published: Nov 21, 2024 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

Sharing is caring!

25 shares
  • Facebook
  • LinkedIn
  • Print
  • Email
Jump to Recipe Print Recipe

Custard sauce (orange creme anglaise) is a smooth, creamy, velvety sauce perfect for drizzling over all your fall desserts. Made with simple ingredients you will have in your fridge and pantry, this easy dessert sauce will elevate any holiday dessert table.

Custard sauce in a small jug next to a plate with bundt cake on it.

WANT TO SAVE THIS RECIPE?

We'll email this post to you, so you can come back to it later!

I always like to take inspiration from fresh seasonal produce for my recipes. This simple custard sauce recipe is a seasonal variation of my creme anglaise (vanilla custard sauce).

My favorite way to enjoy it drizzled over my holiday spiced mini bundt cakes or my easy pound cake recipe. Nevertheless, the sky is the limit when pairing this elegant sauce with desserts and breakfast recipes like French toast or crepes.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Step-by-step instructions
  • How to make different custard flavors
  • Expert tips
  • Recipe FAQS
  • Other dessert sauces you may like
  • Custard Sauce (Orange Creme Anglaise)

Why you'll love this recipe

  • Make-ahead recipe: This custard sauce is the perfect make-ahead dessert for the holidays. See FAQs at the bottom of the post for complete storage instructions.
  • Luscious flavor and texture: This orange dessert delivers on all fronts. It's creamy, silky, and slightly tangy from the fresh orange juice and zest.
  • There are many pairing options: I love homemade custard sauces for their versatility. Want to keep it simple? Serve it warm with poached fruit. Or, for a more decadent dessert, add it to my bread pudding recipe with praline sauce instead of the praline. On the other hand, if you're looking for a chilled version, use it as part of a trifle or mini fruit parfaits.

Ingredient notes

Ingredients to cook a custard sauce.
  • Milk & Cream: Full-fat milk and cream create the base for this luscious dessert.
  • Orange juice: I like to use freshly squeezed orange juice for this recipe. I strain it and remove the pulp to ensure a smooth custard.
  • Orange zest: Adding some orange zest enhances the taste and aroma of the custard sauce.
  • Eggs: The egg yolks help thicken the custard. Make sure to separate the whites properly, as they will make the custard too stiff.
  • Sugar: This will add flavor and help achieve a silky consistency for the custard.
  • Salt: A pinch of salt helps balance the flavor of the custard.
  • Vanilla bean paste: I like to use vanilla bean paste in my desserts where possible as it's cheaper than vanilla beans, has actual vanilla bean specks, and tastes less artificial than extract.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

  • Add holiday spices to the sauce: Add whole spices like cinnamon, cloves, nutmeg, and star anise when you boil the milk and cream. Simmer for 5-10 minutes to let the spices infuse the liquids, and then strain and continue with the rest of the recipe as instructed.
  • Use vanilla extract: Add one teaspoon of vanilla extract for every teaspoon of vanilla bean paste. However, always add the extract at the end of the cooking process for maximum fragrance.
  • Make it a different flavor: Experiment with flavors like lemon, strawberry, and chocolate for your custard sauce. For complete instructions, refer to the section labeled 'how to make different custard flavors' below.

Step-by-step instructions

Orange juice and zest boiling on a stove.

Step 1: Add the orange juice and zest to a cooking pot and boil.

An orange juice reduction  in a pot.

Step 2: Cook the juice until you have a half cup of concentrated reduction.

Milk, cream, salt, orange juice reduction and vanilla bean paste in a pot on the stove.

Step 3: Add the milk, cream, vanilla bean paste, and salt to the juice and cook.

Thickened orange custard sauce in a pot on the stove.

Step 4: Cook until the liquids start to foam at the surface. Just short of them reaching a boil.

An egg and sugar mixture being added to a pot filled with a custard mixture.

Step 5: Whisk the egg yolks and sugar into a dense mixture and slowly add it to the liquid mixture, whisking constantly to incorporate.

Thickened orange creme anglaise in a pot.

Step 6: Turn the heat low and stir until the custard sauce thickens. This can take up to 20 minutes. Turn off the stove as soon as the custard coats your spoon.

How to make different custard flavors

  • Lemon custard: To make a lemon version of this custard, add one tablespoon of fresh lemon juice and one teaspoon of lemon zest at step 3 of the cooking process in the step-by-step instructions above. Continue to cook the custard as directed in the recipe.
  • Strawberry custard: For a strawberry custard, take one cup of strawberries, pluck the stems off, wash, and puree. Cook the puree in a small saucepan on medium heat for 20 minutes, cool, and strain. Add this strained mixture instead of the orange juice reduction and follow all the remaining steps as directed in the recipe card below.
  • Chocolate custard: Prepare a custard using my creme anglaise recipe. Once the custard has thickened, turn the stove off and add half a cup of chopped bittersweet cooking chocolate. Stir until completely melted, and then serve.

Expert tips

  • Zesting an orange: I highly recommend a microplane zester or a 4-sided box grater. To grate, rub your orange up and down against the zester or the finest side of the cheese grater until you have the desired amount of zest. Avoid the white pith, as it can make your custard bitter.
  • Separating the eggs: To separate eggs, start with two clean bowls to catch the white and yolk. Crack the egg on a flat surface, gently break it in half, and let the white pour into the first bowl. Move the yolk back and forth between the two halves of the shell until you've collected all the white. Place the yolk in the second bowl and repeat this process until all your eggs have been separated.
  • Fixing a runny custard: Make a slurry with one tablespoon of cornstarch and ¼ cup of milk and whisk it into the warm custard to thicken.
  • A custard that's too thick: Gradually add more milk, a little at a time, starting with a ¼ cup, and whisk the custard sauce mixture to thin it out.

Recipe FAQS

My eggs scrambled. Is there a way to fix this?

The eggs can scramble if you add them in all at once to an overheated milk mixture. To fix this, use an immersion blender to smooth out the clumps and then strain in a fine mesh sieve to recreate a silky texture.

How do I store the custard sauce?

The custard should be at room temperature before you refrigerate it. Please place it in an airtight container and store it in the fridge for up to 5 days maximum. Freezing the custard is not usually a good idea, as it loses its texture when defrosted.

Can I reheat the custard?

Chilled custard can be reheated on the stove at low heat. Stir intermittently to preserve the texture, and don't overheat it.

Orange custard sauce in a jug.

Other dessert sauces you may like

  • A spoon full of a freshly cooked blueberry compote is resting on a kitchen counter, surrounded by lemons, fresh blueberries and some mint.
    Blueberry Compote Recipe
  • A bowl filled with a freshly cooked raspberry sauce is resting on a grey napkin with lemon slices and fresh mint leaves next to it.
    Raspberry Sauce Recipe
  • A spoon filled with some lemon curd from an easy lemon curd recipe is on a kitchen counter with some jars filled with the lemon curd, a light blue napkin, fresh lemons and pink flowers.
    Easy Lemon Curd Recipe
  • mason jars in assorted sizes filled with cranberry curd on a wooden board with acorns, fir pine and cranberries scattered around.
    Cranberry Curd

Did you try this recipe? I'd love to see it! Tag @untoldrecipesbynosheen on Instagram & Facebook and leave a review below!

A jug of freshly cooked orange custard sauce.

Custard Sauce (Orange Creme Anglaise)

Nosheen Babar
This custard sauce (orange creme anglaise) with it's zesty flavor from fresh oranges is the perfect finish for all of your fall desserts.
No ratings yet
Pin Recipe Print Recipe Save Saved!

WANT TO SAVE THIS RECIPE?

We'll email this post to you, so you can come back to it later!

Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American, British, Pakistani
Servings 8 servings
Calories 202 kcal

Ingredients
  

  • 1 ½ cup orange juice (see notes)
  • 1 teaspoon orange zest
  • 1 ½ cups milk (see notes)
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt
  • ½ teaspoon vanilla bean paste (see notes)
  • 4 egg yolks (see notes)
  • ¾ cup sugar

Instructions
 

  • Add the orange juice and zest to a pot and cook on high until you have a ½ cup reduction.
  • Add the milk, cream, salt, and vanilla bean paste to this, and cook until you see foam on top, and turn off the stove at this time. (see notes)
  • Whisk the egg yolks and combine them with the sugar.
  • Add the egg mixture to the hot liquid mixture gradually until fully combined.
  • Turn the heat back to low and keep stirring until the custard thickens, about 20 minutes. (see notes)

Notes

The juice: While fresh orange juice is best, pulp-free bottled orange juice can be substituted.
Milk: Always use full-fat milk when making dessert sauces.
Vanilla bean paste: The paste has a more robust aroma than extract and adds vanilla specks to the dessert. If you decide to use extract, add it in at the end.
Egg Yolks: Separate the whites properly, as they can make the custard stiff, and you want a pouring consistency. Please ensure not to overbeat the eggs to prevent too much air, as this can affect the final consistency of your yogurt.
Heating the liquids: To prevent the eggs from curdling, turn the stove off as you add them and then back on at a low setting for the remaining cooking period.
Cooking the custard: The best way to cook a perfect custard is to go low and slow. Stir constantly and cook on low heat for about 20 minutes (the time may vary from person to person due to differences in kitchen equipment). Turn the stove off when the custard has thickened, as overcooking can cause curdling.
Fixing a curdled custard: If your custard is curdling, please refer to the 'expert tips' and FAQs above for help.
 

Nutrition

Calories: 202kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 119mgSodium: 99mgPotassium: 186mgFiber: 0.1gSugar: 25gVitamin A: 517IUVitamin C: 24mgCalcium: 83mgIron: 0.4mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

More Pakistani & South Asian Desserts

  • Four-ingredient mango dessert.
    Mango Mousse (Only 4-Ingredients!)
  • Homemade no churn ice cream in a bowl.
    Caramel Crunch Ice Cream Recipe
  • Apple Galette Recipe (With Cooked Filling)
  • A small earthen bowl is filled with rice kheer that is garnished with pistachios and silver leaf.
    Kheer Recipe (Pakistani Rice Pudding)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Nosheen headshot

Welcome to Untold Recipes by Nosheen!

Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

More about me

Spring Recipes

  • Pakistani style zucchini curry with naan.
    Pakistani Zucchini (Courgette) Curry
  • Chicken malai tikka skewers accompanied with red onions and lemon wedges are resting in a platter lined with brown paper.
    Chicken Malai Tikka
  • An air fryer asparagus recipe is plated in a blue plate that is resting on a greay napkin with gold cutlery.
    Air Fryer Asparagus Recipe
  • Thai chicken salad with mango is being served in a neutral colored bowl.
    Thai Chicken Salad With Mango
  • Raw mango chutney is plated in a bowl resting on a silver tray on top of a dark gray napkin.
    Raw Mango Chutney Recipe (No-Cook)
  • Sweet and spicy watermelon snack in abowl.
    Watermelon Chaat Recipe

Popular Recipes

  • Nihari topped with ginger, chopped green chilies and cilantro microgreens.
    Nihari (Pakistani Beef Shank Stew)
  • Mutton birayni is plated in a dark metal tray and served with raita and kachumber.
    Mutton Biryani Recipe
  • roast leg of goat {raan}
    Roast Leg Of Goat (Raan)
  • Cooked bihari kabab are plated and garnished with green chilies, sliced white onions and lemon slices.
    Bihari Kabab
  • Beef karahi gosht recipe.
    Beef Karahi Gosht Recipe
  • Brown parchment with cooked chicken tikka boti on skewers with green chutney, onions and micro greens.
    Easy Chicken Tikka Boti Recipe

Footer

as seen in:

allrecipes logo

Privacy Policy & Disclaimer
Accessibility Policy

Back To Top

Copyright © 2025 Untold Recipes By Nosheen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required