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
4-6 servings, depending on size (roughly 3 cups pudding)
half and half
eggs, lightly beaten (If you are feeling particular, which I sometimes am, you can remove the little strings -- called chalazae)
scant 1/2 cups
fine sea salt
tablespoons fresh blood orange juice, strained if you'd like (about the amount from one blood orange)
blood oranges, peeled and sectioned
In This Recipe
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.