Creamsicle Pudding Recipe

By • February 25, 2011 3 Comments

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Author Notes: We have oranges on the mind and there has been a lot of discussion between us about Orange Julius’ lately too. (Remember those?) We have been snacking on orange citrus fruits of all varieties this entire month. They’ve been incredibly sweet, juicy and really, just beautiful to look at right now versus all the grey we have been seeing lately. It’s a glimpse of summer in hopes that it comes soon.

Renee's Kitchen Conundrum

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Serves 2

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 egg yolk, slightly beaten in a bowl and set aside
  • 1 cup cups milk (for vanilla pudding)
  • 1 1/2 teaspoons butter
  • 1 vanilla bean, split with seeds (for vanilla pudding)
  • 1/4 cup oj concentrate (for orange pudding)
  • 3/4 cup milk (for orange pudding)
  1. Use the same ingredients for each pudding with the exception of the milk, oj concentrate and the vanilla bean, For the vanilla-In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Cook, constantly stirring over medium high heat until thickened and bubbly. Reduce the heat and cook another 3 minutes. Remove from heat. Temper the egg yolk by adding a little of the hot milk into the bowl with the egg yolk, stirring constantly so as not to cook the yolk. Pour the yolk and milk mixture back into the pan and return to medium heat and bring to a gentle boil. Reduce the heat to low and add in the butter and the vanilla bean and it’s seeds. Continue stirring and remove from the heat. Cool for 10 minutes and spoon into your dessert dishes about 1/3 the way up for three layers. Cover the saucepan with the remaining pudding as well as the dessert dishes and refrigerate for one hour. Meanwhile, prepare the orange pudding. For the Orange Pudding:
  2. For the orange pudding- In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Cook, constantly stirring over medium high heat until thickened and bubbly. Reduce the heat and cook another 3 minutes. Remove from heat. Temper the egg yolk by adding a little of the hot milk into the bowl with the egg yolk, stirring constantly so as not to cook the yolk. Pour the yolk and milk mixture back into the pan and return to medium heat and bring to a gentle boil. Reduce the heat to low and add in the butter and the orange juice concentrate. Continue stirring and remove from the heat. Cool for 10 minutes and spoon (or use a piping bag) into your dessert dishes that already have one vanilla layer. Cover the saucepan with the remaining orange pudding (you won’t need this but save it to eat alone!) as well as the dessert dishes and refrigerate for another hour. When the orange layer is set, you can use the remaining vanilla pudding to spoon (or pipe with a pastry bag) on top of the orange layer. To serve, top with fresh whipped cream and diced candied orange peels.

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