Or­ange Spiced Pud­ding

Delight Gluten Free - - Indulge -

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.