There is something wonderfully old-fashioned about turning a handful of humble ingredients into a warm dessert that perfumes the whole kitchen. This simple baked orange pudding-style casserole leans on whole unpeeled oranges for bold citrus flavor, a thrifty sort of trick that feels right at home in a Midwestern kitchen where waste was never encouraged and a good dessert was expected to be both practical and memorable. The peel softens as it bakes, lending a gentle bitterness that balances the sweetness and makes this dish taste far more special than its short ingredient list would suggest.
Serve this dessert warm with a spoonful of whipped cream or a scoop of vanilla ice cream if you have it on hand. It also goes nicely with hot coffee after supper, or alongside a little dish of toasted nuts for contrast. If you are putting it on a holiday table, it fits in beautifully with roast meats, potato dishes, and simple green vegetables, since the bright orange flavor freshens up a rich meal.
6-Ingredient Oven Baked Whole Orange Dessert
Servings: 6
Ingredients
2 medium oranges, washed well, ends trimmed, seeds removed, cut into thin pieces with peel left on
4 large eggs
1 cup granulated sugar
1/2 cup sour cream
1/2 cup whole milk
1/4 cup all-purpose flour
Directions
1. Heat the oven to 350°F and lightly grease an oven-safe ceramic casserole dish. Wash the oranges thoroughly, then trim away the ends, remove any seeds, and cut the oranges, peel and all, into very thin slices or small chunks.
2. Spread the orange pieces evenly in the prepared casserole dish so they make a generous layer across the bottom.
3. In a medium bowl, whisk together the eggs, sugar, sour cream, milk, and flour until smooth and well combined, with no dry pockets of flour remaining.
4. Pour the custard mixture over the oranges, making sure the fruit is coated and settled into an even layer.
5. Bake for 40 to 50 minutes, until the center is set and the top is lightly golden around the edges. Let the dessert rest for at least 15 minutes before serving so it can settle and slice more neatly.
Variations & Tips
Softer Citrus Flavor: If you want a milder taste, remove some of the white pith from the oranges before slicing. The peel gives this dessert its character, but reducing a little of the pith can make the finished dish sweeter and less bitter.
Sweeter Holiday Version: A sprinkle of cinnamon or a little dusting of coarse sugar over the top before baking gives the casserole a warmer holiday feel and a prettier finish. This is especially nice if you are serving it after a big family meal.
Make-Ahead Tip: You can assemble the oranges in the dish and whisk the custard separately a few hours ahead. Keep both chilled, then pour together just before baking for the freshest texture.
Serving Tip: This dessert is lovely warm, but it is also surprisingly good chilled the next day, almost like an old-fashioned citrus custard. If serving cold, a small dollop of whipped cream softens the brightness beautifully.