Orange Fruit Pudding (Pudim de Frutas de Laranja)
Orange Fruit Pudding (Pudim de Frutas de Laranja)
Ingredients
For the Fruit Layer
- 1 cup red grapes, halved
- 2 kiwi, peeled and sliced into rounds
- 1 cup strawberries, hulled and sliced
- 1 orange, peeled and segmented (supremes)
For the Orange Custard
- 1 packet unflavored gelatin, (1/4 ounce)
- 1/4 cup cold water
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
Instructions
- 1
Prepare the fruits: Gently wash and prepare all fruits as specified. Arrange the prepared fruits evenly in the bottom of four individual serving dishes or a single 8-inch glass dish. Set aside.
⏱️ 10 min
- 2
Bloom the gelatin: In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom and soften. It will become thick and jelly-like.
⏱️ 5 min
- 3
Prepare the custard base: In a medium bowl, whisk together the large eggs, granulated sugar, and cornstarch until smooth and pale. Set aside.
⏱️ 3 min
- 4
Heat the liquids: In a medium saucepan, combine the whole milk, fresh orange juice, and orange zest. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 5
Temper the eggs: Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling. Once tempered, gradually pour the egg mixture back into the saucepan with the remaining hot milk, whisking continuously.
⏱️ 2 min
- 6
Cook the custard: Continue to cook the custard over medium-low heat, stirring constantly with a whisk or rubber spatula, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil vigorously.
⏱️ 7 min
- 7
Add gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the hot custard, stirring until it is completely dissolved and incorporated. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
⏱️ 3 min
- 8
Assemble and chill: Carefully pour the warm orange custard over the prepared fruits in the serving dishes. Allow the puddings to cool slightly at room temperature for about 15-20 minutes. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or until completely set.
⏱️ 240 min•🌡️ 38
- 9
Serve: Once set, serve the Orange Fruit Pudding chilled. Garnish with a fresh mint sprig or a thin orange slice, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Fruit Pudding (Pudim de Frutas de Laranja)
Ingredients
For the Fruit Layer
- 1 cup red grapes, halved
- 2 kiwi, peeled and sliced into rounds
- 1 cup strawberries, hulled and sliced
- 1 orange, peeled and segmented (supremes)
For the Orange Custard
- 1 packet unflavored gelatin, (1/4 ounce)
- 1/4 cup cold water
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
Instructions
- 1
Prepare the fruits: Gently wash and prepare all fruits as specified. Arrange the prepared fruits evenly in the bottom of four individual serving dishes or a single 8-inch glass dish. Set aside.
⏱️ 10 min - 2
Bloom the gelatin: In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom and soften. It will become thick and jelly-like.
⏱️ 5 min - 3
Prepare the custard base: In a medium bowl, whisk together the large eggs, granulated sugar, and cornstarch until smooth and pale. Set aside.
⏱️ 3 min - 4
Heat the liquids: In a medium saucepan, combine the whole milk, fresh orange juice, and orange zest. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 5
Temper the eggs: Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling. Once tempered, gradually pour the egg mixture back into the saucepan with the remaining hot milk, whisking continuously.
⏱️ 2 min - 6
Cook the custard: Continue to cook the custard over medium-low heat, stirring constantly with a whisk or rubber spatula, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil vigorously.
⏱️ 7 min - 7
Add gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the hot custard, stirring until it is completely dissolved and incorporated. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
⏱️ 3 min - 8
Assemble and chill: Carefully pour the warm orange custard over the prepared fruits in the serving dishes. Allow the puddings to cool slightly at room temperature for about 15-20 minutes. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or until completely set.
⏱️ 240 min•🌡️ 38 - 9
Serve: Once set, serve the Orange Fruit Pudding chilled. Garnish with a fresh mint sprig or a thin orange slice, if desired.
⏱️ 1 min