Pudding & Dessert
Fresh Orange Pudding with Milk Layer, Cheerful and Refreshing
Prep
20 min
Cook
20 min
Servings
8
Level
Medium
This orange pudding with a milk layer has a fresh sweet-and-tangy flavor that instantly lifts your mood, especially when enjoyed chilled on a hot afternoon. The combination of a bright orange layer from real orange juice and a soft white layer from milk creates a pretty look along with a well-balanced flavor. Perfect as an easy-to-make family dessert that still looks special.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 packets plain agar-agar powder
- 180 grams granulated sugar
- 500 ml freshly squeezed orange juice (sweet oranges/sunkist)
- 300 ml water
- 400 ml full-cream liquid milk
- 65 ml instant thick coconut milk
- 2 egg yolks
- 1/4 tsp salt
- 1 tsp orange zest, finely grated (optional, for aroma)
- 500 grams ice cubes for chilling the mold
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👩🍳 Instructions
- 1 Prepare the orange layer: combine 1 packet of plain agar-agar powder with 90 grams of granulated sugar, 300 ml of water, and 500 ml of freshly squeezed orange juice in a saucepan. Stir well before turning on the heat so the agar-agar doesn't clump.
- 2 Cook the orange mixture over medium heat, stirring continuously, until it boils and bubbles gently, about 7-8 minutes. Turn off the heat, add the grated orange zest, and stir briefly.
- 3 Pour half of the orange mixture into pudding molds or serving glasses, filling about 1/3 of the height of the mold. Let it sit at room temperature for 10-15 minutes until the surface is slightly set (no longer liquid to the touch) before pouring the milk layer, so the two layers don't mix.
- 4 While waiting, make the milk layer: combine 1 packet of plain agar-agar powder, 90 grams of granulated sugar, 400 ml of liquid milk, 65 ml of thick coconut milk, and salt in another saucepan. Stir well.
- 5 Beat the egg yolks, then take 3 tbsp of the warm milk mixture and pour it little by little into the egg yolks while stirring quickly (tempering) so the eggs don't curdle. Pour the egg mixture back into the milk saucepan.
- 6 Cook the milk layer over medium-low heat, stirring continuously, until it boils and thickens slightly, about 6-7 minutes. Turn off the heat and let the steam settle for a bit (about 5 minutes) so it's not too hot when poured.
- 7 Pour the milk layer over the slightly set orange layer, filling the mold to the top. Pour the remaining orange mixture, still warm (keep it liquid, reheating briefly if it has hardened), as the final layer on top.
- 8 Let the pudding sit at room temperature until completely cool and set, about 30 minutes, then transfer to the refrigerator for at least 3 hours or overnight until fully firm and easy to release from the mold.
- 9 Before serving, dip the bottom of the mold briefly in warm water to make the pudding easier to release, then invert onto a serving plate. Serve chilled.
💡 Tips
• Use sweet oranges or sunkist that are fully ripe so the tanginess is just right and not too sharp; avoid lime or lemon as they are too sour.
• The key to neat layers is waiting for the bottom layer to set slightly (the surface isn't sticky when touched with a finger) before pouring the next layer.
• For a creamier texture, replace part of the liquid milk with sweetened condensed milk and reduce the granulated sugar in the milk layer.
• Store the leftover cooked orange juice mixture in a covered container if you want to reheat it for the top layer so it stays liquid when poured.
📊 Nutrition Facts / serving
165
Calories (kcal)
3 g
Protein
5 g
Fat
27 g
Carbs
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