Orange Cream Pudding with Cocoa Biscuit Crumble

Seize the season’s best with this luscious Orange Cream Pudding, layered over a bed of rich cocoa biscuit crumble. This dessert captures the essence of ripe oranges in a silky sauce, perfectly complementing the creamy pudding and crunchy biscuit base. A harmonious blend of textures and flavors makes this pudding a must-try before the orange season bids adieu.

Why You’ll Love This:
The vibrant freshness of orange sauce paired with the indulgent creaminess of the pudding and the satisfying crunch of cocoa biscuits offers a delightful sensory experience. This easy-to-follow recipe yields a dessert that’s both elegant and comforting, making it a perfect treat for any occasion or a luxurious finish to a meal.

Perfect Occasion:
Ideal for spring gatherings, brunches, or as a refreshing dessert after a hearty meal. It’s also a fantastic choice for those who enjoy seasonal fruits in their desserts. Serve this at your next dinner party or family gathering to impress your guests with a dessert that looks as good as it tastes.

Decoration Tips:
Garnish the pudding with fresh orange segments, mint leaves, or a sprinkle of grated chocolate for an extra touch of elegance. For individual servings, choose clear glasses to beautifully display the layers of biscuit crumble, cream pudding, and orange sauce.

Ingredients for the Pudding:

• 4 cups Milk
• 3 tablespoons Cornstarch
• 2 tablespoons Flour
• 1 cup Granulated Sugar
• 1 Egg Yolk
• 200 ml Cream
• 1 packet Vanilla Sugar
• 10-12 Cocoa Biscuits

For the Orange Sauce:

• 2 cups Orange Juice
• 2 tablespoons Cornstarch
• 2 tablespoons Granulated Sugar

Instructions:

1. In a saucepan, combine milk, flour, cornstarch, and granulated sugar. Stir well until smooth.
2. Place the saucepan on the stove and cook over medium heat, stirring constantly, until the mixture reaches a pudding consistency. Then, remove from heat.
3. Stir in the vanilla sugar and cream until well combined.
4. Crumble the cocoa biscuits and evenly distribute them into serving glasses.
5. Pour the pudding mixture over the crumbled biscuits in each glass. Let them cool to room temperature.
6. For the orange sauce, pour orange juice into a small saucepan. Add cornstarch and granulated sugar, and cook over medium heat until the mixture thickens.
7. Spoon the orange sauce over the pudding in each glass.
8. Refrigerate the desserts for about 1 hour before serving.

Enjoy this exquisite Orange Cream Pudding with Cocoa Biscuit Crumble, a refreshing dessert that perfectly captures the zest of the season.