Today’s spring breakfast recipe features another fresh citrus flavor. This time it’s orange. Sweet Florida orange juice is incorporated in the baked pancake which is similar to a Dutch Baby. Then you top the pancake with a homemade orange custard. There is no need for syrup on these pancakes. The custard is sweet enough for this pancake.
The custard itself is delicious on it’s own. It would be divine stuffed into a cream puff. The custard also includes Florida orange juice along with orange zest. It is so good and well worth the extra effort to make it.
It’s so easy to brighten up an ordinary recipe just by adding one ingredient, like 100 percent Florida orange juice, for a simple fix that will delight your taste buds.
Get more out of the ingredients in your refrigerator by thinking outside of the carton and adding nutrient-rich orange juice to everyday dishes for a unique burst of flavor just like in this recipe and the recent recipe I shared for Pork Carnitas.
Florida orange juice wants to help two lucky RMK readers think out side the carton by providing a prize pack including: a $20 Williams-Sonoma gift card, Claire Robinson’s “5 Ingredient Fix” cookbook, and a measuring cup.
To enter, just leave a comment on this post telling me your favorite way to enjoy orange juice. You have until March 21 at midnight (MST) to enter. Winner will be announced at the bottom of this post following the entry deadline.
- Orange Custard:
- 1 cups sugar
- 1/4 cup flour
- 1/4 tsp salt
- 1/2 cup Florida orange juice
- 3 egg yolks
- 1 Tbsp lemon juice
- Zest of 1/2 Florida orange
- 1 tsp butter
- 1 cups whipping cream
- 3 Tbsp butter
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking soda
- 3 eggs
- 1 cup milk
- 2 Tbsp Florida orange juice
- 1/2 tsp vanilla
- In a sauce pan, combine the sugar, flour, and salt. Whisk in the orange juice, egg yolks, and lemon juice until well combined.
- Cook over low heat until thick and smooth. You want it thick enough to coat a spoon.
- Remove from heat and add butter. Stir until butter is melted and combined. Allow mixture to cool.
- Once mixture is cool, whip cream until soft peaks form. Fold cooled orange juice mixture into the cream and refrigerate until ready to serve. This can be stored in a sealed container up to 4 days.
- Preheat oven to 450 degrees.
- Place butter in the skillet and heat in oven while it preheats until melted. Set aside.
- In a bowl, whisk the flour, sugar, baking powder, and salt together.
- In another bowl, whisk the eggs, milk, orange juice, and vanilla together until frothy.
- Whisk egg mixture into flour mixture, just until combined.
- Pour pancake into skillet and cook for 20 minutes until puffy and golden brown.
- Remove from oven. Cut into wedges and serve topped with prepared orange custard. Serves 4.
Recipe adapted from Heidi Skolnik for Florida Orange Juice and used with permission.
Disclosure: I am a blogger ambassador for Florida Orange Juice. However, my opinions are my own. Information about orange juice in this post was provided by Florida Orange Juice.