Orange Custard

Combine sugar and cornstarch in a medium saucepan, whisking together to remove any lumps.

Crack the eggs into a bowl and whisk well until fully combined and slightly frothy.

Slowly pour the orange juice into the sugar-cornstarch mixture while whisking constantly to avoid lumps.

Place the saucepan over medium heat and continue whisking occasionally as the mixture begins to warm.

When the mixture reaches a gentle simmer, slowly drizzle in the whisked eggs while stirring continuously to temper them and prevent scrambling.

Continue cooking and stirring constantly until the custard thickens and coats the back of a spoon, approximately 5-8 minutes.

Remove the saucepan from heat and pour the custard through a fine-mesh strainer into a bowl to remove any cooked egg bits for a silky texture.

Divide the warm custard into serving dishes or bowls and serve immediately, or chill in the refrigerator until ready to serve.