#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….

Ingredients:

• 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

Directions:

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)