Tangelo-Tangerine Pudding, Vanilla Pudding

Today-I’m channeling my inner child. With pudding. Pudding was a big thing in my house growing up. We always had a box of pudding mix in the cupboard. Now that I’m older, my love of a good pudding has not changed; although now I make it from scratch. It really is not hard to crank out a quick pudding from scratch. You should not let it scare you; most ingredients you need you probably already have on hand. I’m having child hood flashbacks and I might have to make pudding more often. Another child hood flashback is the beloved creamsickle. Oh as a child, how many creamsickles I would consume during summer. Icy, tart orange with creamy vanilla; a classic flavor combo. I found this recipe for tangelo-tangerine pudding in Seasonal Fruit Desserts by Deborah Madison, and I thought it would be fun to make a creamsickle inspired pudding parfait by making a vanilla pudding as well. Channel your inner child. Enjoy.

Tangelo-Tangerine Pudding

yield: 4 servings

(recipe adapated from Seasonal Fruit Desserts by Deborah Madison)

2 tsp. tangelo or tangerine zest

2  1/2  Tbsp. sugar

3 Tbsp. cornstarch

2 Cups fresh tangelo or tangerine juice (~10-12 tangelo’s)

tiny pinch of salt

1 Tbsp. unsalted butter

1 tsp. orange flower water or 1/2 tsp. orange extract

1. Smash the tangerine zest with the sugar to moisten the sugar and release the aromatic oils. Transfer to a saucepan along with the cornstarch, juice and salt. Stir to dissolve the cornstarch.

2. Over medium high heat; bring the mixture to a boil and cook, stirring until the juice has thickened; this will take about 4 minutes. Let the mixture boil about 2 minutes while stirring constantly. Turn off the heat and whisk in the butter and orange-flower water or orange extract. If you are making a layered parfait, pour into a container and chill or divide into juice or champagne glasses and chill. It will take about 2 hours to chill until set.

Vanilla Pudding

yield: 4 servings

2  1/2 Cups whole milk, divided

1/2 Cup sugar

pinch of salt

3 Tbsp. cornstarch

2 egg yolks

1  1/2 tsp. vanilla

1 Tbsp. unsalted butter

1. In a small to medium bowl whisk the cornstarch along with 1/2 Cup of the milk. Add the yolks and whisk to combine; set aside.

2. Place the remaining 2 cups milk in a saucepan along with the sugar and salt. Bring to a boil; then slowly pour about 1/3 of the hot milk into the bowl with the cornstarch mixture to temper the mixture. Pour that back into the saucepan and bring the pudding to a boil over medium high heat while stirring with a rubber spatula. Let the mixture boil for about 2-3 minutes. Turn off the heat and stir in the vanilla and butter. Pour the pudding into a container and place a piece of plastic wrap directly onto the surface of the pudding. Let the pudding chill. If you are not making a parfait; you can pour the pudding into 4 containers.

Parfait assembly:

Layer the puddings in a glass or decorative cups; alternating the two puddings. Top with whipped cream if desired or creme fraiche. Serve chilled.


Rich Chocolate Pudding

Rich Chocolate Pudding

When I was growing up, my Mother used to put me in charge of making the pudding. I’m not really sure how it happened, that I became the “Jello de Master”, but I loved doing it.   I remember feeling so grown up making that Jello brand pudding. It was a treat that we shared as a family. Many a Saturday or Sunday night we would all sit around and watch “Family TV” and eat warm pudding. Always warm, never cold.  Something about watching “The Undersea World of Jacques Cousteau” and giant squids paired perfectly while tucking into warm chocolate pudding.  🙂

It seemed so magical watching  the transformation of this mysterious brown powder that came in such a tiny box.  Who knew that brown powder and milk would eventually yield into something so chocolatey, warm, and luscious. Times have changed, and I still like to make pudding from time to time but now I like it HOMEMADE. It doesn’t take much more effort to pull together items from the cupboard and fridge to create a really good pudding. I alway keep 60 % cacao baking bars in my cupboard for such an occasion as well as a number of things. This recipe is from a tried and true website online that you can find a multitude of sins from, be it chocolate pudding or apple pie. The website is www.epicurious.com

Ingredients:

1 C Sugar

1/4 C cornstarch

pinch of salt

8 0z. Ghirardelli (60 % cacao) bittersweet chocolate, finely chopped

2   2/3 C whole milk

2 large egg yolks

2 Tbsp. butter

1 tsp. vanilla

Directions:

In a heavy saucepan; whisk together the sugar, cornstarch and pinch of salt. Stir in the chopped chocolate. Set aside with the burn off for now.

In a medium bowl whisk together the milk and the egg yolks until smooth and combined.

Place the saucepan with the chocolate mixture, and with the heat on medium, gradually whisk the milk/egg mixture into the chocolate mixture. Whisking constantly; heat the mixture over medium heat until the pudding comes to a boil. Still whisking; Let the pudding boil for one minute. Take off the heat and whisk in the butter and vanilla. Pour the pudding into four 8 oz. serving cups. Place plastic wrap directly on the surface to avoid a skin from forming. Let the pudding cool enough so it is still warm, but not hot enough to burn your tongue. Enjoy!

 

Suzie