Monday, February 4, 2013

#95 Orange Cream Pudding

This recipe comes from T. Pechey. As I was cooking it in his class I felt like I was making the filling for my grandma's homed lemon meringue pie. It seemed like the same recipe…just with oranges instead of lemons. I wonder what orange meringue pie would taste like? Hmmm….
  • 1 cup white sugar
  • ¼ cup cornstarch
  • ½ tsp salt
  • 4 eggs, separated yolks from whites
  • 2 cups milk, Do not use skim
  • 2 oranges, zested and juiced
  • ¼ cup butter, cut into small pieces
  • 1 tsp vanilla
1. Combine the sugar, cornstarch, and salt in a 3 quart saucepan. In a medium bowl whisk together the egg yolks and the milk. Gradually stir milk mixture into the sugar mixture. Mince the orange zest and add.
2. Cook over medium-high heat, stirring constantly until the mixture comes to a boil. Reduce heat to medium-low and simmer - stirring until thickened (about 3 minutes).
3. Remove from heat - stir in butter until melted. Stir in ⅓ cup of the orange juice and the vanilla.
4. Refrigerate until serving. Stir again before spooning into dessert bowls.
(Serves 6)


  1. Replies
    1. Had two babies and attempted to complete a masters degree. Still cooking and have many recipes and pics to post. Just lacking the time :)