Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Jane Kirby and Leslie Pendleton

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Credit: David Prince

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

  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.

Nutrition Facts

calcium 220mg; 416 calories; calories from fat 49%; carbohydrates 46g; cholesterol 208mg; fat 23g; fiber 1g; protein 8mg; saturated fat 13g; sodium 220mg.
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