Blood Orange Pudding

Name: Blood Orange Pudding
Ingredients: 1 cup heavy cream; 1 cup half and half; 2 eggs, lightly beaten (If you are feeling particular, which I sometimes am, you can remove the little strings -- called chalazae); scant 1/2 cups sugar; pinch fine sea salt; 3 tablespoons cornstarch; 3 tablespoons fresh blood orange juice, strained if you'd like (about the amount from one blood orange); 1-2 blood oranges, peeled and sectioned

8 ingredients

4 steps

Ingredients

1 cup heavy cream
1 cup half and half
2 eggs, lightly beaten (If you are feeling particular, which I sometimes am, you can remove the little strings -- called chalazae)
scant 1/2 cups sugar
pinch fine sea salt
3 tablespoons cornstarch
3 tablespoons fresh blood orange juice, strained if you'd like (about the amount from one blood orange)
1-2 blood oranges, peeled and sectioned

Directions

1

Whisk together the sugar, cornstarch and salt in a heavy-bottomed saucepan until smooth and well blended.
2

In a medium bowl or two-cup measuring cup with a spout, mix the cream, half & half, and eggs.
3

Put the pan on medium heat and add the egg/cream mixture, whisking to prevent lumps. Once the two mixtures have been combined, stir constantly until the pudding thickens. This will take about 7-10 minutes. Don't let it boil and be sure your spoon reaches all corners of your pan. A wooden spoon is my favorite tool for this, but a heat-resistant spatula or thin whisk is great, too.
4

When the mixture thickens, turn off the heat, add the blood orange juice and mix thoroughly. Pour into individual ramekins (or a single 3-cup container) and place blood orange sections on top. Refrigerate until chilled and ready to serve.