Orange pudding, a very simple Sicilian dessert to make with only 3 ingredients… a fresh and creamy pudding, without milk and eggs, with all the fragrance of freshly squeezed oranges. The preparation is very easy and quick, you just need time to let the pudding set in the refrigerator, inside the molds. Orange pudding is a light and delicious dessert, perfect for after a meal… you can decorate it with chopped pistachios (as I did) or with almond flakes, chocolate shavings, orange zest, but I assure you it is excellent even on its own!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Autumn, Winter
- Energy 134.34 (Kcal)
- Carbohydrates 34.86 (g) of which sugars 27.15 (g)
- Proteins 0.56 (g)
- Fat 0.11 (g) of which saturated 0.01 (g)of which unsaturated 0.10 (g)
- Fibers 0.02 (g)
- Sodium 2.18 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups cup orange juice (fresh, squeezed)
- 7 tbsps tbsp sugar
- 5 tbsps tbsp cornstarch
- chopped pistachios (as desired, for garnish)
Tools
- Pan
- Bowl
- Whisk
- Citrus Juicer
- 4 Molds
Preparation
Squeeze the juice from 5-6 oranges until you obtain the 500 grams required. If you want no pulp residue, further strain the juice with a fine mesh sieve, otherwise leave it as it is.
Pour 400 g of juice into a pan, add the sugar and bring it to a boil on the stovetop (1).
Meanwhile, put the cornstarch (better if sifted) in a bowl and mix it with the remaining 100 g of juice, dissolving all lumps well (2).
When the orange juice in the pan starts to boil, add the liquid with the cornstarch.
Cook on low heat for 4-5 minutes, stirring constantly, until the mixture becomes thick and creamy (3).
Turn off the heat and distribute the obtained cream into 4 (or 6) individual molds. I recommend using silicone ones, so you’re sure you can unmold them well onto plates.
Let it cool at room temperature, then transfer the molds to the refrigerator, covered with cling film, and let them set for at least 3-4 hours.
When ready to serve the dessert, invert the molds onto plates or a tray.
Finally, decorate as desired with chopped pistachios, mint leaves, chocolate shavings, or candied orange peels. The orange pudding is ready to be served!
Tips and Notes
If you don’t have molds, you can pour the orange pudding into glass or ceramic cups and serve it directly there.
You can slightly decrease or increase the sugar dose, depending on the sweetness of the oranges.
You can replace part of the orange juice with tangerine or clementine juice. You can scent the dessert with a pinch of cinnamon.
FAQ
How can I replace cornstarch?
You can replace it with potato starch, in the same quantity.
