Cinnamon and Orange Pudding

Name: Cinnamon and Orange Pudding
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps Ceylon cinnamon; 3 Tbsps cornstarch; 1 Tbsp dark rum (optional); 1 egg; 0 teaspoons kosher salt; 1 teaspoon orange blossom water (optional); 1 Tbsp orange juice; 1 Tbsp orange zest; 118 milliliters turbinado (raw) sugar; 4 servings Freshly whipped cream, for garnish; 591 milliliters whole milk, divided

Cinnamon and Orange Pudding is a gluten free and vegetarian dessert. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 274 calories, 7g of protein, and 7g of fat. This recipe serves 4. A mixture of orange zest, milk, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Combine two cups milk, sugar, cinnamon, and salt in a medium saucepan over moderate heat to just below a simmer. Simmer, stirring often, for 15 minutes.

Ingredients you will need

Cinnamon

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk together 1/2 cup milk with cornstarch and egg in a medium bowl until no lumps remain. Gradually pour heated milk into bowl, whisking constantly, then transfer pudding mixture back to pot. Increase heat to medium high and cook, stirring constantly with a spatula, until pudding thickens, 2 to 3 minutes. Stir in orange zest, juice, rum, and orange blossom water, and cook for one minute longer.

Ingredients you will need

Orange Flower Water

Orange Zest

Corn Starch

Juice

Milk

Egg

Rum

Equipment you will use

Whisk

Spatula

Bowl

Pot

Transfer pudding to small custard cups or one large bowl. Chill in refrigerator for at least 3 hours, or until set. To avoid a skin forming on top of pudding, cover surface with plastic wrap.

Ingredients you will need

Custard