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Author Notes: I wait every year for the blood oranges to make their way to the chilly East Coast. I wanted to make a dessert that used them in two ways: straight up in their bawdy glory, but also as a more subtle flavor element. This is nursery food for adults -- the pudding is rich but not especially sweet. I like it chilled, but warm pudding with chilled or room-temperature blood orange sections is pretty swell, too. —calendargirl
Makes 4-6 servings, depending on size (roughly 3 cups pudding)
- 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
- Whisk together the sugar, cornstarch and salt in a heavy-bottomed saucepan until smooth and well blended.
- In a medium bowl or two-cup measuring cup with a spout, mix the cream, half & half, and eggs.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Citrus Recipe
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