polenta coconut almond baked pudding with burnt sugar blood orange sauce

polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table

Somewhere between my meyer lemon tree and a stack of sweet potato vines, sits my Moro blood orange tree. Unlike the lemon tree, it hasn't produced any flowers this season but there are tiny little leaf buds between each and every portion of the stems of this little tree. So until the day arrives that this plant will hopefully produce some fruit, I make do with ransacking the stores and markets in the neighborhood for the blood oranges. And some of those blood oranges went into making this sauce to be drizzled over this pudding.

Ahh, how I love puddings! They are convenient and comforting yet can be made fancy to suit one's needs. I like to think there's something sweet waiting for me in the refrigerator when I come home after work, so every now and then I'll make up a batch of puddings that will satisfy my sweet cravings. This pudding is made with sweet polenta and the creamy delicious flavors of coconut and almond milk and there's also a lightly burned caramelized blood orange sauce that goes over the pudding. Happy flavors and tasty puddings.

By the way this Califia coconut almond milk combination is rather delicious!


polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table
polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Tablepolenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table
polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table

Here are some tips that you might find useful when preparing these puddings,

  • You can skip blood oranges and use regular oranges to prepare the sauce. Remember to adjust the sweetness of the sauce accordingly.
  • The puddings will rise during baking and then sink a little after they are chilled. I trim the crust off the exposed end of the pudding to give the dessert a smooth finish. 
  • I gently bake the pudding for about 2 hours in the oven at a lower temperature so it doesn't burn but helps to get rid of most of the liquid.
  • You can adjust the sweetness of the dessert to your liking by changing the amount of sweetener added. 
  • Garnish as needed with candied orange chips if desired
polenta coconut almond milk baked pudding with burnt sugar blood orange sauce | A Brown Table

burnt sugar blood orange sauce

yields: approximately 1 cup

ingredients

2 tablespoons sugar

1 cup blood orange juice, fresh and strained 

1 teaspoon cornstarch

1 tablespoon water

  1. Place the brown sugar in a small thick bottomed saucepan and heat on a medium-high flame for about 3 minutes until the sugar just begins to darken and caramelize (watch the sugar carefully to avoid it from burning). As soon as the sugar begins to caramelize, remove the saucepan from the stove and carefully stir in the orange juice. Return to stove and stir until the caramelized sugar has completely dissolved. 
  2. While the sauce is cooking, stir the cornstarch and water to form a slurry in a small bowl. Stir this mixture into the sauce and quickly whisk. Continue to cook with constant stirring, the mixture will begin to thicken and begin to boil. Continue to stir constantly and cook for one additional minute. Remove the saucepan from stove and pass the sauce through a sieve to remove any clumps. Transfer the sauce to a container and refrigerate until completely chilled. 

polenta coconut almond milk baked puddings 

yields: 4 servings

ingredients

1 cup (6 ounces) polenta 

1 tablespoon toasted unsweetened shredded coconut 

2 tablespoons sugar

1  1/2 tablespoons cornstarch 

1 tablespoon water

a little coconut oil for greasing

  1. Add all the ingredients from the polenta to the sugar in a large thick bottomed saucepan. Bring the contents of the pan to a boil on medium high heat and then reduce the heat to a medium-low. In a small bowl, mix the cornstarch and water to form a slurry and fold this slurry into the polenta. Raise the heat to medium-high and cook and stir the the polenta until there is little to no visible liquid left, this should take about 8-10 minutes. The mixture should resemble a thick porridge like consistency. Remove from stove.
  2. Grease 4 X 4 ounce heatproof glass canning jars with a little coconut oil. Using a ladle fill the jars up and using a spoon flatten the mixture to release any trapped air bubbles. Bake the jars for 2 hours at 250F on a baking sheet on the middle rack of a preheated oven. Rotate the tray halfway through the baking process. Remove the hot jars and allow to cool to room temperature. Wrap the mouth of each jar with cling film and refrigerate until chilled for at least 3-4 hours. The puddings will shrink a little in the refrigerator.
  3. To release the puddings, run the blunt edge of a knife between the jar and the pudding. Tap the jar over a plate to release the pudding. Trim off the crusty end of the pudding using a sharp serrated knife and place the pudding in a serving plate. Garnish the pudding with a candied orange slice and drizzle generously with the burnt sugar blood orange sauce. Prepare the remaining three puddings similarly.

Disclaimer: This post is sponsored by Califia and all opinions stated here are purely my own.

blood orange curd with honey bourbon

blood orange curd with honey bourbon | A Brown Table

Goodness, it's already the last week of January! The start to the new year has been wonderful with lots of new and exciting food and photography projects that I am really grateful and thankful for. I've also been experimenting in the kitchen with a lot of new techniques and flavor combinations, so stay tuned for some fun things in the future.

January is also a great, great time to get your hands on blood oranges! We've been buying a couple of pounds every weekend and besides guzzling their sweet bloody segments down, I've been cooking extensively with them. 

Every year I make a small batch of lemon curd but this year, I decided to switch things around a little bit and prepare a blood orange version.....with a little honey bourbon. The end result is a perfectly tangy and sweet citrus curd with a hint of bourbon flavor make it a great little dip for fresh fruit or a spread for cookies or pound cakes. To be honest, I had some fixed feelings about the final color. Though I like the pink color of the curd, I would rather have it deep and dark red just like the orange but the combination of the eggs and the butter will lighten things up. So to get around this issue, I tried adding a little beet juice in the first batch I prepared but it didn't make much of a difference with the color. By the time I ate the first batch and started on the second and third batches, the pink color grew on me and now I absolutely love it as much as I love the flavor of this curd!

blood orange curd with honey bourbon | A Brown Tableblood orange curd with honey bourbon | A Brown Table
blood orange curd with honey bourbon | A Brown Tableblood orange curd with honey bourbon | A Brown Table
blood orange curd with honey bourbon | A Brown Table
blood orange curd with honey bourbon | A Brown Tableblood orange curd with honey bourbon | A Brown Table

Here are some of my kitchen tips when preparing this orange curd,

  • The bourbon is optional, if you don't like alcohol in your blood orange curd then skip it. 
  • If you feel like your blood orange curd is not thick enough, you whisk in a little cornstarch. Add 1/2 teaspoon cornstarch mixed in 1 teaspoon cold water and whisk and cook until the curd is thick but do not let it boil. The addition of cornstarch gives a better glaze if you wish to use the curd as a filling in pastries. 
  • The curd needs to chill for at least 4 hours but it will taste best after overnight refrigeration. The "eggish" taste disappears and the flavors in the blood orange curd will be sweet and tangy.

My blood orange curd recipe is adapted from this recipe from Food and Wine .

blood orange curd with honey bourbon | A Brown Table

blood orange curd with honey bourbon 

yields: approximately 1 1/3 cups

ingredients

3 large eggs + 2 large egg yolks

1/2 cup (3 1/2 ounces) sugar

1/2 cup blood orange juice, freshly squeezed and strained to remove pulp

3 tablespoons lemon juice 

1 teaspoon orange zest

1 teaspoon lemon zest

1 stick (4 ounces) unsalted butter, chilled and cut into cubes

1 teaspoon orange blossom water (optional)

1 1/2 teaspoons honey bourbon

1. Place the eggs and the yolks in a thick bottomed saucepan. Whisk them to break the yolks and mix gently until combined. Pour in the sugar and whisk gently until combined.

2. Place the saucepan over a medium-low flame. Add the orange juice, the zests and the chopped butter. Whisk the ingredients of the saucepan constantly, scrape the sides down with a silicone spatula while the mixture is cooking for about 8-9 minutes. The mixture should be gently simmering and should never boil or the eggs will curdle. The mixture will resemble a very thick custard by the time it is done cooking. Immediately remove from stove and strain it through a sieve into a storage container. 

3. Stir in the orange blossom water (if using) and the honey bourbon. Cover the surface of the curd with cling film (this will prevent any skin formation). Chill overnight before serving the curd.