Cinnamon & Orange Cups
Cinnamon & Orange Cups
Ingredients
- Milk, divided 2 ½ cups
- Sugar 1 cup
- Cinnamon 2 tablespoons
- Salt 1/4 teaspoon
- Corn flour 3 tablespoons
- Egg 1
- Orange zest 2 – 3 tablespoon
- Orange (juice) 1
- Freshly whipped cream for garnish
Procedures
- Combine two cups milk, sugar, cinnamon, and salt in a medium saucepan over moderate heat to just below a simmer. Simmer, stirring often, for 15 minutes.Whisk together 1/2 cup milk with corn flour and egg in a medium bowl until no lumps remain. Gradually pour heated milk into bowl, whisking constantly, then transfer pudding mixture back to pot. Increase heat to medium high and cook, stirring constantly with a spatula, until pudding thickens, 2 to 3 minutes. Stir in orange zest, juice and cook for one minute longer.
- Transfer pudding to small cups or one large bowl. Chill in refrigerator for at least 3 hours, or until set. To avoid a skin forming on top of pudding, cover surface with plastic wrap.Serve chilled!
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