Orange Pudding


The weekend is here! I’m back from a short, but sweet, trip to Spain. You can bet that I took advantage of my time there. Food was the highlight of the trip. (That, plus seeing my family of course.) Some of you may have seen the photo on Instagram and Facebook of the scrumptious buñuelos that my grandma made for me. Mmmmmm… Thanks Avia!

For today, I made an orange pudding. This is a good time for orange dishes as there is not a lot of fresh local fruit now, but delicious citrus is still coming out of  Florida, California and other places.

This dessert is refreshing and light. It cleanses your palate and acts as a  digestive. The texture is very creamy but it contains no dairy products.

You can make this dessert ahead of time. It’s also good if you have guests and you don’t want to worry about making a dessert the same day. If you want to serve them in individual serving sizes, make sure to divide the mixture into the different ramekins/molds just after making the pudding. You could also serve the pudding in a larger sized bowl or dish. I made it individual serving sizes today.

Ingredients for 4:

  • 2 cups fresh orange juice (Fresh is the best.)
  • 1/2 cup sugar for the mixture
  • 2/3 cup sugar for the oranges
  • 1/4 cup plus 1 teaspoon cornstarch
  • 2 egg yolks
  • 2 oranges
  • 1 tablespoon orange liqueur

In a bowl (or in a pot), mix the orange juice, cornstarch, 1/2 cup sugar and the egg yolks. Stir until everything is dissolved. Pour the mixture into a pot on medium heat and stir until the mixture gets thick.


Remove from the heat and pour into a bowl. Let it cool down and cover with plastic wrap (make sure the plastic wrap touches the mixture).


While the mixture is cooling down; wash the 2 oranges, peel, and cut them into thin wedges. In a deep pan, add the orange wedges, 1/2 cup water, orange liqueur and 2/3 cup of sugar. Cook on low heat for about 15 minutes. Remove the oranges wedges to a plate (keep the juice!).

Add the mixture into individual ramekins or serving dishes (These will be the dishes you will serve the pudding). Keep them in the fridge for about 45 minutes to 1 hour, or until set. (The top will be flat and smooth.)

Remove from the fridge, add the orange wedges on top and pour some of the juice you kept in the pot. Put it back in the fridge until you want to serve it.


Optional: Sprinkle some sugar on top and burn it with a kitchen torch (burn it right before serving it).



Bon profit!


Orange Pudding

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Hola y Bienvenido/a! Hello and Welcome! My name is Ivette and I am a dual citizen! Originally, I from Catalonia, Spain but in 2014 I moved to the United States and I currently live in Maryland with my husband Richard (number 1 taster, thank you!), my baby girl Beulah my rescue dig Vicky and my two (big!) cutie cats Pintxo & Pastifa. Full house! I love Spanish food. In Spain there is always something to celebrate, gathering with friends and family… We have THREE dishes at every meal! Yes, 3! You will have a first full dish like pasta and for the second dish you will have fish/meat and then dessert, and after dessert coffee…. When I am in Spain and get together with my family (there are 31 of us!), we can start lunch at 2:30pm and finish it at 7pm… I have always loved cooking. My grandmother it is a great, great cook and I think my love of cooking is because of her. When I was in college, my favorite breaks, were getting into the kitchen and cooking or baking something. I was able to escape the normal daily routine of law school. In this blog, I would like to share some Spanish recipes as well as other delicious recipes. If you have any questions, feel free to contact me at Bon profit!

7 thoughts on “Orange Pudding

  1. This is such a refreshing pudding! I am sure it tastes delicious! I am going to try it; saving the recipe. Thanks for bringing it to FF!

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