Ingredients with Measurements:
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1 tbsp orange zest
- 1/2 cup freshly squeezed orange juice
- 1 tsp vanilla extract
Special equipment needed:
- Whisk
- Saucepan
- Mixing bowl
- Fine mesh strainer
- Pudding cups or ramekins
Step-by-step instructions:
1. In a medium saucepan, combine milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth.
2. Heat the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
3. In a separate mixing bowl, whisk the egg yolks until smooth.
4. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
5. Pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
6. Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 2-3 minutes.
7. Remove the saucepan from the heat and stir in the orange zest, orange juice, and vanilla extract.
8. Strain the mixture through a fine mesh strainer to remove any lumps or zest.
9. Pour the mixture into pudding cups or ramekins and let cool to room temperature.
10. Cover the pudding cups with plastic wrap and chill in the refrigerator for at least 2 hours, or until set.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 38g
Protein: 5g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the pudding.
- You can use lemon zest and lemon juice instead of orange for a lemony twist.
Variations:
- You can add a layer of fresh sliced oranges or whipped cream on top of the pudding before serving.
- You can sprinkle some cinnamon or nutmeg on top of the pudding for extra flavor.
Tips and tricks:
- Make sure to whisk the pudding constantly to prevent lumps or burning.
- Use freshly squeezed orange juice for the best flavor.
- Let the pudding cool to room temperature before chilling in the refrigerator to prevent condensation.
Storage instructions:
Store the pudding cups covered in the refrigerator for up to 3 days.
Reheating instructions:
The pudding can be served cold or at room temperature. If you prefer it warm, you can microwave it for a few seconds or heat it in a saucepan over low heat, whisking constantly.
Presentation ideas:
Serve the pudding cups on a platter or tray with some fresh orange slices and mint leaves for garnish.
Garnishes:
Fresh orange slices, whipped cream, mint leaves, cinnamon, nutmeg.
Pairings:
This pudding goes well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, shortbread cookies, or biscotti.
Troubleshooting advice:
- If the pudding is too thick, you can add a splash of milk or cream to thin it out.
- If the pudding is too thin, you can cook it for a few more minutes over medium heat, whisking constantly, until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the pudding in the refrigerator to prevent spoilage.
Food history:
Puddings have been around for centuries and were originally made with meat and grains. Sweet puddings became popular in the 17th century and were often flavored with spices and fruits.
Flavor profiles:
This pudding has a creamy and silky texture with a bright and tangy orange flavor.
Serving suggestions:
Serve the pudding cups chilled or at room temperature as a dessert or snack.
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