Citrus budino with crème fraîche

  • Guests 8 people
  • Preparation 20 minutes
  • Cooking 0 minutes
  • Difficulty Easy


Orange layer

  1. 3 oranges

    1 lime

Orange cream

  1. 1 orange

    400 ml whole milk

    3 eggs (2 yolks and 1 whole egg)

    10 g unsalted butter

    3 tbsp cornflour

    2 tbsp sugar

    2 tbsp amaretto

    1 tbsp Grand Fermage thick full light crème fraiche 15% fat

Lemon curd

  1. 85 ml lemon juice

    2 eggs

    110 g caster sugar

    30 g unsalted butter


  1. 100g Grand Fermage thick full light crème fraiche 15% fat

And don't forget to grade the recipe:


Orange layer

  1. Zest the lime and set aside half to sprinkle on top of the serving glasses.

  2. Peel the whole oranges and split into segments.
  3. Cut the segments into pieces.
  4. Mix with the lime zest.
  5. Arrange the mixture in the bottom of the serving glasses and chill.

Orange cream

  1. Zest and juice the orange.
  2. Heat the whole milk and Grand Fermage crème fraîche together with the orange zest over a medium heat until it starts to simmer.
  3. Separate the egg yolks of two of the eggs.
  4. Beat the egg yolks and the other whole egg together with the sugar and cornflour.
  5. Add the orange juice.
  6. Pour the warm milk mixture into the egg mixture, add the butter and amaretto and whisk.
  7. Place the remaining mixture back on the hear and whisk until thick.
  8. Pour into the serving glasses.
  9. Cover with cling film and chill for at least 4 hours.

Lemon curd

  1. Zest and juice two lemons.
  2. Whisk the eggs with the sugar.
  3. Add the lemon juice.
  4. Heat the mixture over a medium heat until thick.
  5. Add the butter and lemon zest and mix.
  6. Remove from the heat, cover with cling film and chill.


  1. Dollop of spoon of lemon curd onto the orange cream.
  2. Top with a spoon of Grand Fermage crème fraîche.
  3. Decorate with a sprinkling of the reserved lime zest.

And don't forget to grade the recipe:


Gourmet tips

You could also add a dash of lemon and sugar to the crème fraîche before adding it on top of the lemon curd.

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