Equipment
Ingredients
Buttermilk Pudding
- 3 navel oranges
- 100 g granulated sugar
- 40 g cornstarch
- 480 ml buttermilk, room temperature, shaken well
- 120 ml heavy cream, room temperature
Caramel Sauce
- 200 g granulated sugar
- 120 ml heavy cream, room temperature
Nutrition (per serving)
Method
Zest one of the navel oranges using a citrus zester and set the zest aside in a small bowl.
Using a chef's knife on a cutting board, carefully cut away the peel and white pith from all the oranges. Slice between the membranes to extract the clean citrus segments. Set the segments aside.
In a saucepan, thoroughly combine 100g of the granulated sugar, the cornstarch, and the reserved orange zest.
Gradually pour the buttermilk and 120ml of the heavy cream into the saucepan, whisking vigorously to ensure there are no lumps of cornstarch.
Place the saucepan over medium heat and cook, whisking constantly. Allow the mixture to gently simmer and thicken until it coats the back of a spoon, reaching an internal temperature of about 85°C/185°F.
Remove the pudding from the heat and divide it evenly among the serving glasses. Transfer to the refrigerator to chill and set.
To make the caramel sauce, place the remaining 200g of granulated sugar in a clean saucepan over medium heat. Let the sugar melt and caramelize to a deep amber color without stirring, gently swirling the pan as needed.
Carefully and slowly pour the remaining 120ml of heavy cream into the caramelized sugar. The hot mixture will bubble violently. Whisk continuously over low heat until the sauce is smooth and homogeneous.
Allow the caramel sauce to cool to room temperature. Once cooled, spoon an even layer of the caramel over each of the chilled buttermilk puddings.
Arrange the fresh orange segments on top of the caramel layer in each glass just before serving to add a bright burst of acidity.
Chef's Notes
- When creating the dry caramel, watch the sugar closely as it transitions from amber to burnt in seconds. Rely on your nose to detect a deep, complex aroma.
- Heating buttermilk too quickly can cause the dairy proteins to curdle. Keep the heat moderate and whisk constantly to ensure a silky smooth texture.
- Supreming the oranges by removing all pith and membrane is crucial for an elegant mouthfeel that harmonizes with the soft pudding.
- Hot caramel is extremely dangerous. When adding the heavy cream, stand back slightly as the mixture will violently bubble and release hot steam.
Storage
Refrigerator: 3 days — Cover glasses tightly with plastic wrap to prevent the pudding from forming a skin or absorbing odors.
