OJ + Cream > Puddin Magic!
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!
- Salt – 1/8 tsp
- Turmeric powder – 1/8 tsp [opt. for color]
- Cinnamon – 1/2 tsp [or 1/8 tsp allspice]
- Sugar – 1-1/2 TBS
- Tapioca flour – 2-1/2 TBS, or cornstarch, or arrowroot
- Agar – 1/2 tsp, gelatin
- 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
- Rice vinegar – 2 tsp
- 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: Add 2 TBS Triple Sec, Grand Marnier, or other orange liqueur
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
- In a small pot combine the dry ingredients: salt, turmeric, cinnamon, sugar, tapioca flour, and agar
- Add about a 1/4 cup of juice to the pot and stir well to blend into a paste
- In a bowl combine the remaining liquid ingredients and pour into pot
- Bring to the simmer while stirring occasionally, stay by the stove– just a few minutes
- Off heat add the vanilla and liqueur if using
- Taste and adjust for sweet-tartness; add more vinegar and/or sugar to taste
- Pour into a serving bowl or ramekins
- After 15 minutes or so, add the diced orange
- Chill completely.
- 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.
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!
© 2021 Bill Hettig