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!


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