Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream, for topping
- Orange slices, for garnish
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer
- Serving glasses or bowls
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, cornstarch, and salt. Whisk until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
3. In a separate mixing bowl, whisk together the egg yolks, orange zest, orange juice, and vanilla extract.
4. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 2-3 minutes.
6. Remove from heat and strain the mixture through a fine mesh strainer to remove any lumps.
7. Divide the pudding evenly among serving glasses or bowls and refrigerate until set, about 2 hours.
8. Just before serving, top each pudding with a dollop of whipped cream and garnish with orange slices.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 460
Fat: 31g
Carbohydrates: 41g
Protein: 5g
Sodium: 180mg
Sugar: 32g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of this recipe.
- You can use orange extract instead of orange zest for a stronger orange flavor.
Variations:
- Add a tablespoon of Grand Marnier or other orange liqueur to the pudding mixture for an adult version.
- Top the pudding with candied orange peel for an extra burst of orange flavor.
Tips and tricks:
- Be sure to whisk the pudding mixture constantly while cooking to prevent lumps from forming.
- Straining the pudding mixture through a fine mesh strainer will ensure a smooth and creamy texture.
- To prevent a skin from forming on top of the pudding, press a piece of plastic wrap directly onto the surface of the pudding before refrigerating.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This pudding is best served cold, but if you prefer it warm, you can microwave it for 30 seconds or heat it in a saucepan over low heat, stirring constantly, until warmed through.
Presentation ideas:
Serve the pudding in clear glass bowls or glasses to show off the layers of creamy orange goodness.
Garnishes:
Top each pudding with a dollop of whipped cream and a slice of fresh orange for a beautiful and delicious garnish.
Pairings:
This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This pudding is a dessert and does not require any side dishes.
Troubleshooting advice:
If the pudding mixture is too thick, add a little more milk to thin it out. If it is too thin, cook it a little longer until it thickens.
Food safety advice:
Be sure to refrigerate the pudding as soon as possible after making it to prevent bacterial growth.
Food history:
Diplomat pudding is a classic French dessert that has been enjoyed for centuries. It typically consists of a creamy custard or pudding that is lightened with whipped cream.
Flavor profiles:
This pudding has a rich and creamy texture with a bright and tangy orange flavor.
Serving suggestions:
Serve this pudding as a light and refreshing dessert after a heavy meal.
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