These Orange Puddingsare one of those desserts that look incredibly impressive but are surprisingly simple to make. I love recipes that feel elegant yet require very little effort, and this one is exactly that.
Fresh oranges are used as natural cups for a silky, creamy pudding infused with orange peel. As the milk gently warms with the citrus peel, it absorbs the most beautiful orange aroma.
The pudding mixture is then poured right into the hollowed orange shells and chilled until perfectly set.
The result is a dessert that’s smooth, creamy, and refreshing, with the bright fragrance of citrus balancing the richness of the cream.
Once chilled, the pudding becomes soft, silky, and slightly bouncy thanks to the gelatin. Topped with a little orange zest, fresh blueberries, and orange pieces, every bite is creamy, fragrant, and beautifully fresh.
Why You’ll Love This Recipe
- This orange pudding is no-bake, making it incredibly simple and stress-free to prepare.
- The pudding is smooth, creamy, and lightly citrusy, creating a refreshing dessert that isn’t overly sweet.
- Using real orange peels as cupsmakes the dessert look elegant and naturally beautiful.
- It only requires a quick cook and chilling timeto set perfectly.
- It’s a great dessert for afternoon tea, dinner parties, or light summer treats.
Ingredients and Substitutions
- Oranges – Fresh oranges are the star of this recipe. One orange peel is used to infuse the milk with natural citrus aroma, while three oranges are hollowed out to create beautiful edible pudding cups. I recommend choosing oranges with thick, sturdy skins so they hold the pudding well.
- Whole milk – Whole milk forms the base of the pudding and gives it a light creamy texture. It gently absorbs the orange peel aroma during heating, creating a fragrant citrus milk.
- Egg yolks – Egg yolks add richness and create that smooth, custard-like texture. They help make the pudding creamy and silky.
- Zero-calorie sweetener – This recipe uses a light sweetener to keep the dessert balanced and refreshing. You can use your preferred zero-calorie sugar substitute.
- Heavy cream – Heavy cream makes the pudding richer and smoother. I recommend using full-fat cream so the final texture is silky and luxurious.
- Gelatin sheets – Gelatin is what allows the pudding to set and hold its shape once chilled. It gives the pudding that soft, slightly bouncy texture.
- Orange zest – A little orange zest on top adds extra citrus aroma and makes the dessert look beautiful.
- Blueberries – Fresh blueberries add color, freshness, and a subtle tart contrast.
- Orange segments – Fresh orange pieces reinforce the citrus flavor and make the topping look vibrant and juicy.
Ingredients for Orange Puddings
Orange-Infused Milk
- 1 orange (for peel only)
- 250g pure milk
Orange Shells
- 3 oranges (for containers)
Pudding Mixture
- 5 large egg yolks
- 25g zero-calorie sugar (or regular granulated sugar)
- 150g whipping cream
- 15g gelatin sheets, softened in cold water
For Garnish
- Orange zest
- Blueberries
- Reserved orange flesh
How to Make Orange Puddings
Infuse the orange milk
Wash one orange and peel off the outer skin.
Place the orange peel and 250 g milk into a saucepan. Heat gently over low heat until small bubbles appear around the edges. Do not let the milk boil.
Turn off the heat and let the orange peel steep in the milk for 5 minutes, then strain out the peel. Set the fragrant orange milk aside.
Prepare the orange shells
Cut 3 oranges in half and carefully scoop out the flesh.
Remove any remaining pulp so that only the clean orange peel shells remain. Set them aside to use as pudding cups.
Make the pudding mixture
In a bowl, whisk together 5 egg yolks and 25 g zero-calorie sweetener until the sweetener dissolves.
Slowly pour in the strained orange milk while stirring continuously. Add 150 g heavy cream and mix until smooth.
Heat and dissolve the gelatin
Pour the mixture back into a saucepan and warm it gently over low heat.
Add the 15 g gelatin sheets that have been softened in cold water. Stir until the gelatin is fully melted and the mixture becomes smooth.
Turn off the heat and allow the pudding mixture to cool.
Fill the orange cups
Once the mixture has cooled slightly, carefully pour the pudding liquid into the prepared orange peel shells.
Place them in the refrigerator and chill for at least 4 hours, or until the pudding is fully set.
Decorate and serve
Once the puddings are firm, remove them from the refrigerator.
Top with a sprinkle of orange zest, a few blueberries, and some fresh orange segments before serving.
Storage
These orange puddings are best enjoyed chilled. Store them in the refrigerator in an airtight container for 2–3 days.
For the best presentation, add the toppings right before serving so the fruit stays fresh and vibrant.
Tips & Tricks
- Use low heat when warming the milk.Avoid boiling the milk or it may develop a skin that affects the pudding texture.
- Soften the gelatin first.Always soak gelatin sheets in cold water before adding them to the warm mixture so they dissolve smoothly.
- Clean the orange shells well.Remove all remaining pulp so the pudding tastes fresh and doesn’t become bitter.
- Let the pudding mixture cool slightly before pouring.Very hot liquid can soften the orange peel and cause it to release moisture.
- Chill long enough.Give the pudding at least 4 hours to set properly for the best texture.
Frequently Asked Questions
Why didn’t my pudding set?
If the pudding is still soft after chilling, the gelatin may not have fully dissolved or the mixture may have been too hot for too long, which can weaken gelatin.
Can I make this dessert ahead of time?
Yes! These orange puddings are perfect for making ahead. You can prepare them a day in advanceand keep them chilled until ready to serve.
How long do orange puddings last in the fridge?
They can be stored in the refrigerator for 2–3 days. Be sure to keep them covered to prevent them from absorbing fridge odors.
Can I use powdered gelatin instead of gelatin sheets?
Yes, powdered gelatin can be used if needed. It should be bloomed in cold water first before adding it to the warm pudding mixture.
Easy Orange Pudding Recipe (No-Bake Dessert in Orange Peel Cups)
Ingredients
Orange-Infused Milk
- 1 orange for peel only
- 250 g pure milk
- Orange Shells
- 3 oranges for containers
Pudding Mixture
- 5 large egg yolks
- 25 g zero-calorie sugar or regular granulated sugar
- 150 g whipping cream
- 15 g gelatin sheets softened in cold water
For Garnish
- Orange zest
- Blueberries
- Reserved orange flesh
Instructions
Infuse the orange milk
- Wash one orange and peel off the outer skin.
- Place the orange peel and 250 g milk into a saucepan. Heat gently over low heat until small bubbles appear around the edges. Do not let the milk boil.
- Turn off the heat and let the orange peel steep in the milk for 5 minutes, then strain out the peel. Set the fragrant orange milk aside.
Prepare the orange shells
- Cut 3 oranges in half and carefully scoop out the flesh.
- Remove any remaining pulp so that only the clean orange peel shells remain. Set them aside to use as pudding cups.
Make the pudding mixture
- In a bowl, whisk together 5 egg yolks and 25 g zero-calorie sweetener until the sweetener dissolves.
- Slowly pour in the strained orange milk while stirring continuously. Add 150 g heavy cream and mix until smooth.
Heat and dissolve the gelatin
- Pour the mixture back into a saucepan and warm it gently over low heat.
- Add the 15 g gelatin sheets that have been softened in cold water. Stir until the gelatin is fully melted and the mixture becomes smooth.
- Turn off the heat and allow the pudding mixture to cool.
Fill the orange cups
- Once the mixture has cooled slightly, carefully pour the pudding liquid into the prepared orange peel shells.
- Place them in the refrigerator and chill for at least 4 hours, or until the pudding is fully set.
Decorate and serve
- Once the puddings are firm, remove them from the refrigerator.
- Top with a sprinkle of orange zest, a few blueberries, and some fresh orange segments before serving.
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