Vanilla Pudding With Caramelized Oranges

vanilla-pudding-caramelized-oranges
Photo by David Prince
Vanilla Pudding With Caramelized Oranges 4.3 3 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 416 calories
    • Calories 49 calories from fat
    • Fat 23 g
    • Sat Fat 13 g
    • Cholesterol 208 mg
    • Sodium 220 mg
    • Protein 8 mg
    • Carbohydrate 46 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 220 mg

 Make the pudding. Whisk together 1/3 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in 2 2/3 cups whole milk and 3 egg yolks. Over medium heat, bring the mixture to a boil, whisking constantly. Reduce heat and simmer 1 minute.Remove pan from heat and whisk in butter and vanilla. Transfer to a metal bowl, place waxed paper directly on the surface, and chill until cooled, about 1 hour. Prepare the orange. In a skillet over medium-high heat, melt the butter and sugar. Cook until golden. Peel and slice 1 orange; add to the skillet and toss.Spoon the fruit over small bowls of the cooled pudding and serve. 

Ingredients

  1. Check FOR THE PUDDING:
  2. Check 1/3 cup sugar
  3. Check 1/4 cup cornstarch
  4. Check 2 2/3 cups whole milk
  5. Check 3 egg yolks
  6. Check 2 tablespoons unsalted butter, melted
  7. Check 1 1/2 teaspoons vanilla
  8. Check FOR THE ORANGE:
  9. Check 3 tablespoons unsalted butter
  10. Check 3 tablespoons sugar
  11. Check 1 orange
  12. Check 1/4 teaspoon salt

Directions

 

  1. Make the pudding. Whisk together 1/3 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in 2 2/3 cups whole milk and 3 egg yolks. Over medium heat, bring the mixture to a boil, whisking constantly. Reduce heat and simmer 1 minute.
  2. Remove pan from heat and whisk in butter and vanilla. Transfer to a metal bowl, place waxed paper directly on the surface, and chill until cooled, about 1 hour.

 

  1. Prepare the orange. In a skillet over medium-high heat, melt the butter and sugar. Cook until golden. Peel and slice 1 orange; add to the skillet and toss.
  2. Spoon the fruit over small bowls of the cooled pudding and serve.