Ingredients with Measurements:
- 1 cup fresh cranberries
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 egg yolks
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Serving dishes
Step-by-Step Instructions:
1. In a medium saucepan, combine the cranberries, orange juice, and sugar. Bring to a boil over medium heat, stirring occasionally, until the cranberries have burst and the mixture has thickened, about 10 minutes.
2. In a small bowl, whisk together the cornstarch and salt. Gradually whisk in the milk until smooth.
3. In the same saucepan as the cranberry mixture, whisk in the egg yolks and vanilla extract until well combined. Gradually whisk in the milk mixture.
4. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 5-7 minutes.
5. Pour the pudding into serving dishes and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 2 hours and 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 7g
Carbohydrates: 48g
Protein: 6g
Sodium: 220mg
Sugar: 36g
Substitutions for ingredients:
- Fresh cranberries can be substituted with frozen cranberries.
- Whole milk can be substituted with almond milk or coconut milk.
Variations:
- Add chopped nuts or granola on top for added crunch.
- Substitute orange juice with pomegranate juice for a different flavor.
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
Tips and Tricks:
- Be sure to whisk constantly to prevent lumps from forming.
- If the pudding is too thick, add a little more milk to thin it out.
- Serve with whipped cream or vanilla ice cream for added sweetness.
Storage Instructions:
Cover with plastic wrap and refrigerate for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or until warm.
Presentation Ideas:
Serve in clear glass dishes to show off the layers of cranberry and pudding.
Garnishes:
Top with fresh cranberries or orange zest for added color.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting Advice:
If the pudding is too thin, whisk in a little more cornstarch. If it's too thick, whisk in a little more milk.
Food Safety Advice:
Be sure to refrigerate the pudding within 2 hours of making it to prevent bacteria growth.
Food History:
Pudding has been a popular dessert since the 17th century in England. It was originally made with suet, a type of fat, and flour.
Flavor Profiles:
This pudding has a sweet and tangy flavor with a creamy texture.
Serving Suggestions:
Serve chilled for a refreshing dessert.
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