Orange zest pudding — how not-too-sweet it is!
When it comes to sweets, I have a surprising trick up my sleeve. I’m talking about orange zest, the thin outer skin of an orange. It has tons of fragrant and flavourful oils, perfect for tricking us into thinking something is sweeter than it really is.
I’m sharing a seasonal favourite in our house — Orange Zest Pudding With Shaved Dark Chocolate. I use low-fat milk to make the pudding, but add an egg yolk at the end to impart just enough richness to make the pudding feel custardy and decadent.
Orange Zest Pudding With Shaved Dark Chocolate
The best tool for zesting citrus is a fine wand-style grater. These very sharp graters are easy to use and do an excellent job of removing the flavourful zest without getting the bitter white pith beneath it.
Start to finish: 20 minutes, plus cooling
Servings: 4 1 3/4 cups (680 mL) low-fat or reduced-fat milk 2 1/2 tbsp. (37.5 mL) cornstarch 1/4 cup (60 mL) light brown sugar Zest and juice of 1 large orange 1 egg yolk, lightly beaten 1 tsp. (5 mL) vanilla extract Pinch of salt 2 ounces (58 g) dark or bittersweet chocolate, shaved
using vegetable peeler or wand-style grater
In a large saucepan over medium heat, whisk milk and cornstarch until dissolved. Add brown sugar and continue to whisk while bringing mixture to gentle simmer. Cook, whisking constantly, until the milk thickens to a thick pudding, about 2 minutes.
Whisk in the orange zest and juice, then remove the pan from the heat.
Place the egg yolk in a small bowl. One at a time, while whisking, add a few tablespoons of the hot pudding to the egg. Transfer the egg-pudding mixture to the saucepan with the remaining pudding.
Return the pudding to low heat and cook, whisking constantly, until it just begins to bubble. Remove from the heat, whisk in the vanilla extract and salt, then divide between 4 parfait glasses. Chill for at least 1 hour. Just before serving, top each cup with shaved chocolate.