Blood Orange Salted Caramel Pudding | The Little Shop of Olive Oils

Blood Orange Salted Caramel Pudding

Tracey Wilkinson

Ok...I know I missed Halloween for this one but how about Thanksgiving sans the gummy worms :-)

For those who know me...a dessert in less than 20 minutes.  Garnish with whipped cream or shaved chocolate.

Ingredients:

  • ¾ cup sugar
  • ¼ cup water
  • 3 cups milk
  • ½ cup whipping cream
  • 1 tbsp orange zest
  • ½ tsp ground Cinnamon
  • ½ Vanilla bean, seeds removed
  • 2 tbsp Blood Orange Extra Virgin Olive Oil
  • 4 tbsp cornstarch
  • ½ tsp Truffle Salt
  • 2 tbsp Grand Marnier (optional)
  • 1 cup chocolate cookie crumbs
  • 8-10 gummy treats (made for the season)

Directions:

  1. In a deep saucepan over medium heat, add sugar and water, stirring to combine. Cook sugar mixture for 7-8 minutes, or until sugar is completely dissolved and becomes a light amber color. Remove from heat and slowly whisk in 3 cups milk into sugar mixture. Once hardened, you will have your Caramel....continue whisking until caramel dissolves and is smooth. Stir in orange zest and cinnamon.
  2. In a small bowl, whisk together remaining ½ cup milk, whipping cream, olive oil, vanilla bean seeds, salt and cornstarch and set aside.
  3. Move saucepan back to medium low heat and stir until caramel colors darkens further, about 5-6 minutes. Slowly begin whisking in cornstarch mixture, whisking until combined. Cook for 3-4 more minutes until sauce thickens. Remove from heat and stir in extra salt to taste for a salted caramel pudding and whisk in Grand Marnier (again optional).
  4. Pour pudding into a containers and cover surface of pudding with plastic wrap. Chill pudding before serving.
  5. Divide ½ chocolate cookie crumbs among 4 glasses/mason jars. Divide pudding among jars, and finish with the remaining cookie crumbs. 

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