Some ingredients are just made for each other, don’t you think? Eggs and bacon, basil and tomato, chilli and lime, goat’s cheese and beetroot, sugar and cinnamon, vanilla and cream, chocolate and raspberry, chocolate and orange which, by the way, is one of my favourite dessert combinations… What are the other great food pairs you can name?
Now it’s official. This is the dish that took the most time for me to develop and test. I think I tried about a dozen recipes and none of them made me totally happy until I got the one! That is why I love the kitchen so much. To me it’s a very special place, almost my personal lab, where I get to try my own experiments and discover new flavours, textures and ingredients. The kitchen is a world where the possibilities and outcomes are endless because there are so many ways to cook one single dish just by combining a few ingredients using different techniques and cooking methods. With that in mind it is possible to re-invent even classic flavour combinations like those I mentioned before.
Orange pudding or flan is a Brazilian dish with Portuguese influence. I mentioned before the Brazilians’ love for puddings and flans when I posted the Brazilian-Style Crème Caramel recipe. There are many versions to the orange pudding dish, being the basic one made with milk, eggs, orange juice and sugar. I tried this recipe but found that by mixing orange juice and eggs the mixture ends up slightly curdled. That did not come as a surprise but because I am a geek-cook, I felt I had the obligation to try a recipe and confirm what was going to happen. Then I tried another recipe with sweetened condensed milk. I wanted this one to work so much because like all Brazilians I like to cook with condensed milk. Reason being puddings with this ingredient are so easy to make and, as long as you don’t overcook them, the results are always satisfactory. The problem with this recipe was that the flavours of sweetened condensed milk and orange don’t go well together ending up in a very sweet and unbalanced pudding. Different from lime and condensed milk, which matches so perfectly like cinnamon and sugar. But that is a story for another post.
I tried many other versions, with eggs and milk; eggs and cream; eggs, cream and milk, with less eggs, more eggs…! After many attempts I finally found a recipe that I was pleased about and it was there hidden in one of my old recipe notebooks.
Silkiness is the word that come to my mind after I tried this pudding. This dish is a feast of textures: you can feel the smoothness of the pudding, the little seeds of vanilla dancing on your tongue and the crunchyness of the crumb.
Finally another sweet song to enjoy with this delightful dessert. My favourite flamenco guitarist/composer (who happens to be my uncle) and the most talented person on the family: David Tavares.
1 cup caster sugar
1 cup water
1 cup (250ml) milk
1 cup (250ml) double (heavy) cream
Zest of 1 orange
3 egg yolks
1 teaspoon vanilla extract
1/2 cup (120g) caster sugar
Dark Chocolate Crumb
50g caster sugar
30g unsalted butter
3 tbs Dutch cocoa
100g raw macadamias or almonds
2 egg yolks
1. Preheat oven to 150°C fan-forced and place 6 ramekins onto a large baking tray. Combine 1 cup sugar and 1 cup cold water in a saucepan over medium heat. Stir for 2 minutes or until sugar is dissolved. Increase heat to high and bring to the boil. Boil, without stirring, for 15 minutes or until golden (amber) – keep an eye in the pan so that the mixture doesn’t burn. Remove from heat. Set aside for 1 minute or until bubbles subside. Pour caramel into 12 ovenproof dishes or holes of silicon muffin tray. Set aside to set.
2. For the chocolate crumb, process all ingredients, place the mixture onto a baking tray and bake for 15 minutes. Remove from oven and allow a few minutes to dry. Use a fork to separate the crumbs.
3. In a large bowl whisk for 3 minutes milk, double cream, orange zest, eggs, yolks, vanilla and sugar. Divide between dishes.
4. Place trays in the oven leaving them slightly out and carefully pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 40 minutes or until just set.
5. Remove from oven. Remove dishes from water and set aside to cool. Refrigerate for 4 hours or preferably overnight. To remove puddings, place them for about 30 seconds onto a tray with boiling water and turn a thin knife around edge of each dish or hole. Turn out onto a plate and serve with chocolate crumb.
Receita em Português
Mini Pudim de Laranja com Calda de Chocolate
1 xícara de açúcar
1 xícara de água
1 copo ( 250 ml) de leite
1 xícara ( 250ml ) de nata
Raspas de uma laranja
1 colher de chá de essência de baunilha
1/2 xícara ( 120g ) de açúcar refinado
Farofa de Chocolate Meio Amargo
50 g de açúcar refinado
30g de manteiga sem sal
50g de farinha de trigo
3 colheres de sopa de cacau em pó
100g de macadâmias ou amêndoas cruas
2 gemas de ovo
Você vai precisar de:
1. Preaqueça o forno a 150°C (elétrico) e coloque os ramequins em formas grandes. Combine 1 xícara de açúcar e 1 xícara de água fria em uma panela em fogo médio. Mexa durante 2 minutos ou até que o açúcar dissolva. Aumente o fogo para alto e deixe ferver. Ferva, sem mexer, por 15 minutos ou até dourar (cor âmbar) – manter um olho na panela para a mistura não queimar. Retire do fogo. Deixe descansar por 30 segundos ou até que as bolhas reduzam. Despeje o caramelo forminhas. Reserve.
2. Para a farofa de chocolate, bata todos os ingredientes no processador. Espalhe em uma forma e asse por 15 minutos. Reserve por alguns minutos até endurecer e separe a farofa com um garfo.
3. Em uma tigela grande bata por 3 minutos o leite, nata, raspas de laranja, ovos, gemas, a baunilha e o açúcar. Distribua nos ramekins.
4. Coloque a forma no forno deixando-a ligeiramente para fora e cuidadosamente despeje água fervente na assadeira até cobrir a metade dos ramekins. Asse por 40 minutos ou até ficar firme.
5. Retire do forno. Tire os ramekins da água e deixe esfriar. Leve à geladeira por 4 horas ou de preferência durante a noite. Para remover os pudins, coloque as forminhas em uma forma com água quente e passe uma faca fina ao redor da borda de cada uma. Desenforme sobre um prato e sirva com a farofa de chocolate.