Creamsicle Puddin

OJ + Cream: It’s Puddin Magic!

New Addition: Mango Creamsicle Puddin

I’ve always been a fan of creamsicles; a one-of-a-kind marriage of orange juice and cream! I imagined this pudding and am so glad to add to my vast puddin collection. You’re gonna love it!

Topped with Sliced Orange

INGREDIENTS:

DRY INGREDIENTS

  • salt – 1/8 tsp
  • turmeric powder – 1/8 tsp  [opt. for color]
  • cinnamon – 1/2 tsp [or 1/8 tsp allspice]
  • sugar – 2 TBS
  • corn starch –  3 TBS
  • agar – 1/2 tsp, or gelatin

WET INGREDIENTS

  • orange/tangerine juice – 1 1/2 cups
  • half n half – 1/2 cup [or oat milk] creaminess is important [rice milk, etc. is too thin]
  • ginger, fresh – 1 TBS grated, then squeeze for juice [or 1 tsp powdered ginger]
  • rice vinegar – 2 TBS
  • vanilla – 1 tsp
  • orange slices – 1/4 cup, [optional] small dice [Note: some oranges have thick, chewy segments. I prefer to make supremes (google for the technique]
  • Variation: [Featured Below] Add 2 TBS Triple Sec, Grand Marnier, or other orange liqueur to 1 cup of strained Greek yogurt with confectioners sugar to balance [about 1 TBS]. Fold it into a slightly cooled puddin [about 30 minutes]

“This is royalty! I added the Triple Sec and the thickened yogurt along with kiwi. It’s like a parfait without all the spooning work for each serving.”

INSTRUCTIONS: Each orange variety has a different sweet-tartness; for a citrus pudding we want a sharp dynamic here. Think of lemonade and adjust at Step 6

NOTE: If using Greek yogurt, strain in a coffee filter for several hours to yield a soft serve ice cream texture

  1. Combined the liquids.
  2. In a small pot stir together the dry ingredients: salt, turmeric, cinnamon, sugar, tapioca flour, and agar
  3. Add about a 1/2 cup of liquid to the pot and stir well to blend; then add in the remaining liquid
  4. Bring to a simmer while stirring occasionally, stay by the stove– just a few minutes and simmer for one minute
  5. Off heat add the vanilla and liqueur if using
  6. Taste and adjust for sweet-tartness; add more vinegar and/or sugar to taste
  7. Pour into a serving bowl or ramekins
  8. After 15 minutes or so, add the diced orange or other fruit
  9. Optional [but super delicious] add the yogurt; first by spooning small dabs evenly about the bowl, then using a knife or spatula to gently fold in to create streaks
  10. Chill completely

Toppings:

  • Chopped pecans
  • Cookie crumbles
  • Whipped Cream or Greek yogurt

BUBBLE TEA TAPIOCA PEARLS

RECIPE OPTION: I love the tapioca pearls that make drinking bubble tea so exciting. These pearls become soft, round nibbles hiding within puddins.

Tapioca Pearls for Bubble Tea and now Pantry Puddins

TO MAKE: purchase tapioca pearls at Asian markets.

You want the larger ones—about the size of a pea.

Bring a couple of cups of water to a boil, then add a 1/3 cup of pearls to the pot and cover, lower heat to a simmer and poach for about 30 minutes. Look for the pearls to become transparent. Keep simmering until this happens.

Begin to sample and when the pearls are soft, but still hold their shape, drain off the liquid. Add in a tsp of vanilla and some maple syrup or honey and then cover and steep until cool.

Use these pearls in most any soft dessert. I add them to the pudding, about 30 minutes into cooling so they will become suspended in the pudding. Your diners will go bonkers over tapioca bubbles in their pudding!

Mango Creamsicle Puddin with Whiskey Cream

Creamsicle Parfait with Brandy Cream

Make up the dry ingredients above.

For the Mango wet ingredients:

INGREDIENTS:

DRY INGREDIENTS

  • salt – 1/8 tsp
  • turmeric powder – 1/8 tsp  [opt. for color]
  • cinnamon – 1/2 tsp [or 1/8 tsp allspice]
  • sugar – 2 TBS
  • corn starch –  3 TBS
  • agar – 1/2 tsp, or gelatin

WET INGREDIENTS

  • mango – 1 1/2 cups
  • milk – 1/2 cup, whole milk, thick oat milk, or half n half
  • cardamom – 1/2 tsp [or other warm spice]
  • lime zest – from 1 lime
  • ginger, fresh – 1 TBS grated, then squeeze for juice [or 1 tsp powdered ginger]
  • rice vinegar – 2 TBS [or lime juice]
  • almond extract – 1/2 tsp [optional, or 1 tsp vanilla]
  • mango slices – 1/4 cup, [optional] small dice
  • candied ginger – 2 TBS, small dice
  • Variation: For creamsicle – Make a cream [see above] with whiskey or bourbon

When heating up the ingredients, just before it comes to the boil, taste and correct for sweet and tart using the taste balance of lemonade as your guide.

© 2022 Bill Hettig

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