Belgian Orange Cream
A silky Belgian-inspired no-bake dessert where a rich condensed milk custard meets a cloud-like orange meringue mousse. Elegant enough for dinner parties, simple enough for weeknights — just make it the night before and let the fridge do the work.
🛒 Ingredients
1 servings
- 3 eggs (yolks and whites separated)
- 200 ml fresh orange juice
- 1 tablespoon cornstarch
- 1 packet red flavored gelatin (strawberry or raspberry)
- 1 can (395 g) sweetened condensed milk
- 790 ml whole milk (2 can measures)
- 6 tablespoons granulated sugar
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Directions
- 1
In a saucepan, whisk egg yolks with cornstarch until smooth. Stir in the condensed milk and whole milk until fully combined.
- 2
Cook over medium heat, stirring constantly, until the cream thickens enough to coat the back of a spoon. Remove from heat, cover with plastic wrap directly on the surface, and let cool.
- 3
Dissolve the gelatin in 200 ml hot water per packet instructions, then stir in the orange juice. Let cool to room temperature.
- 4
Beat the egg whites to stiff peaks, gradually adding sugar until you have a glossy, firm meringue.
- 5
Gently fold the meringue into the gelatin-orange mixture using slow, sweeping motions to keep it light and airy.
- 6
Spoon the condensed milk cream into a serving dish or individual glasses, then carefully layer the orange meringue on top.
- 7
Refrigerate for at least 3 hours until set, then serve well chilled.
💡 Chef's Tip
Use freshly squeezed orange juice for the best flavor. This dessert actually improves overnight — the layers meld together beautifully by the next day.
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