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Orange Custard Pudding Cake

Orange Custard Pudding Cake
1 tablespoon orange zest
1/2 cup fresh orange juice
1 tablespoon lemon juice
1/4 cup sugar
1/2 cup Bisquick biscuit mix
1 tablespoons melted butter
3 large eggs
1 can (12 oz) 2% evaporated milk


Preheat oven to 350 degrees. Spray 9×9 baking pan or 9″ pie plate with non-stick spray.

Combine zest, orange and lemon juices, sugar, Bisquick, butter, eggs, and milk in mixing bowl. Whisk or beat until blended. Pour batter into prepared baking pan. Bake 30-35 minutes or until golden brown on top. If desired, once baked, sprinkle top with 1/2 teaspoon sugar to create sparkle. Serve warm or at room temperature.

Notes:

I found a recipe for Orange Pudding Cake in “Gourmet” magazine and liked the idea. It reminded me of “Impossible Pies” made from “Bisquick Mix.” Loving custard I used both ideas and created “Orange Custard Pudding Cake.” As the cake bakes it separates into layers; a crusty top layer and a great custard pudding on the bottom. Recipe serves 6

This recipe is nice served with a dollop of whipped cream (whipped cream is not included in nutrition analysis).

For nutrition analysis go to www.UtahDairyCouncil.com

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