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Hollow out 3 oranges and reserve the juice from those oranges.
Add the zest of 2 oranges, 4 egg yolks, ½ cup white sugar, 3 tablespoons cornstarch, and 1 teaspoon vanilla extract to the orange juice and mix well.
Heat 2 cups of milk in a saucepan until steaming.
Slowly stream the milk into the egg mixture while whisking constantly to temper the eggs.
Return the tempered mixture to the saucepan and cook until thickened.
Add the juice of the 2 additional oranges and 2 tablespoons of butter, stirring until the butter is melted.
Pour the orange cream pudding back into the hollowed out oranges.
Refrigerate until chilled.