Welcome spring citrus season. This creamy custard is light and citrusy with visible flecks of orange zest that is the perfect, light spring dessert. The texture of the custard is thick. It is like Bird’s custard brand, or pudding, but not set firm like custard tart. Custard can be served three different ways. Thin (like a sauce) that I like to serve Over Frozen Berries, with Sticky Toffee Pudding and is also perfect to drizzle over fruit pies. The second way is a ‘medium thickness’, like this orange custard recipe, and lastly, thick and set like in my Old Fashioned Egg Custard Tarts. If you want to serve this custard to your family and friends for Easter, you can easily double or triple the recipe. The Oreo crumb topping (that doubles as the edible dirt) is a cute Spring idea and adds a little crunch. For the edible flowers I used pansies from my garden. There are so many flowers that are edible that you can use like lavender, daisies, hibiscus, just to name a few. Make the custard and the crumb topping a day or 2 in advance and simply assemble when you’re ready to serve. How easy is that?
