Blood Orange Pudding

1. 1

   Whisk together the sugar, cornstarch and salt in a heavy-bottomed saucepan until smooth and well blended.

2. 2

   In a medium bowl or two-cup measuring cup with a spout, mix the cream, half & half, and eggs.

3. 3

   Put the pan on medium heat and add the egg/cream mixture, whisking to prevent lumps. Once the two mixtures have been combined, stir constantly until the pudding thickens. This will take about 7-10 minutes. Don't let it boil and be sure your spoon reaches all corners of your pan. A wooden spoon is my favorite tool for this, but a heat-resistant spatula or thin whisk is great, too.

4. 4

   When the mixture thickens, turn off the heat, add the blood orange juice and mix thoroughly. Pour into individual ramekins (or a single 3-cup container) and place blood orange sections on top. Refrigerate until chilled and ready to serve.

No nutritional information available.

No additional tips available.