Orange Spiced Pudding
YIELD: 2 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 30 MNUTES GLUTEN-FREE, RICE-FREE, CORN-FREE, SOY-FREE, NUT-FREE
Cinnamon, star anise and vanilla bean with fresh orange juice make a delicious combination for this winter seasoned dessert.
Orange Spice Pudding ½ teaspoon orange zest ½ cup of naval or Mandarin orange juice, freshly squeezed 1 cup whole milk 3 tablespoons tapioca flour 1/8 teaspoon salt ½ vanilla bean 1-inch cinnamon stick 1 star anise pod ¼ teaspoon freshly ground nutmeg 2 to 3 tablespoons honey, depends on sweetness of oranges 1 large egg 1½ teaspoons unsalted butter
1. Zest orange and set aside. Cut the orange in half and squeeze the orange juice into a fine mesh strainer that is over a heat-proof bowl.
2. In a medium sized heavy bottomed saucepan whisk together the orange juice, milk, tapioca flour and salt. Then add the, vanilla bean, cinnamon, star anise and nutmeg. Over low-medium heat slowly bring mixture to a simmer and then whisk in the honey. When the mixture is thick and bubbly, cook an additional 2 minutes and then remove from heat.
3. In the heatproof bowl whisk together the egg and orange zest, then slowly whisk in ½ cup of the pudding mixture. Whisk the egg mixture back into the saucepan with the pudding mixture and place back on low-medium heat.
4. Bring to a low simmer, but do not boil, and cook for 2 minutes. Remove from heat, and whisk the butter into the pudding. Pour into a large heat-proof bowl, cover the surface with plastic wrap to keep skin from forming. Place into the refrigerator for 4 hours to overnight.
5. Serve with orange slices and a dollop of whipped cream.
NUTRITION PER SERVING: CALORIES: 306, FAT: 9G, SATURATED FAT: 5G, SODIUM: 247MG, CARBOHYDRATES: 50G, FIBER: 2G, SUGARS: 37G, PROTEIN: 8G JANUARY - FEBRUARY 2016