Blood Orange Salted Caramel Pudding
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A great casual dessert, could be dressed up for a fancy affair with sugared, edible fresh flowers or fresh fruit, like kiwi and berries
Blood Orange Salted Caramel Pudding
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Category
Dessert
Ingredients
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¾ C Sugar
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¼ C Water
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3 C Milk
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½ C Whipping cream
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1 Tbsp. Orange zest
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½ Vanilla bean, seeds removed
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2 Tbsp. Olivia’s Blood Orange Olive Oil
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4 Tbsp. Cornstarch
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½ Tsp. Olivia's Truffle Salt
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2 Tbsp. Grand Marnier (optional)
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1 C Chocolate cookie crumbs
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8-10 gummy treats (made for the season, such as gummy worms) or for fancier garnish use fresh fruit or berries
Directions
Combine sugar and water in a deep saucepan over medium heat, stirring to combine. Cook sugar mixture for 7-8 minutes, or until sugar is completely dissolved and becomes a light amber colour. Remove from heat and slowly whisk in 3 cups of milk. Continue whisking until caramel dissolves and is smooth. Stir in orange zest and cinnamon.
In a small bowl, whisk together remaining ½ cup milk, whipping cream, Olivia’s Blood Orange Olive Oil, vanilla bean seeds, Olivia's Truffle Salt and cornstarch. Set aside.
Move saucepan back to medium low heat and stir until caramel darkens further, about 5-6 minutes. Slowly begin whisking in cornstarch mixture until combined. Cook for 3-4 more minutes until sauce thickens. Remove from heat and stir in extra salt to taste for a salted caramel pudding and whisk in Grand Marnier, if desired.
Pour pudding into container and cover with plastic wrap. Chill pudding before serving.
Divide ½ chocolate cookie crumbs among 4 glasses or short wide month mason jars. Divide pudding among jars, and finish with the remaining cookie crumbs. Garnish with Gummy treats.
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