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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 629 kcal
- Protein
- 7 g
- Carbohydrates
- 104 g
- Fat
- 23 g
- Fiber
- 2 g
- Sugar
- 92 g
- Sodium
- 196 mg
- Saturated Fat
- 15 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 73 mg
- Potassium
- 406 mg
- Calcium
- 223 mg
- Iron
- 0.3 mg
- Magnesium
- 29 mg
- Phosphorus
- 166 mg
- Zinc
- 0.7 mg
- Vitamin A
- 275 mcg
- Vitamin C
- 61 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.36 mg
- Niacin
- 0.5 mg
- Folate
- 42 mcg
- Water
- 230 g
Sources: USDA FoodData Central
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.
Troubleshooting
Caramel seized into a hard lump when cream was added
Cause: The temperature difference between the hot sugar and cold cream was too drastic.
Fix: Keep the saucepan over low heat and continue whisking gently; the hard sugar will eventually melt back into the cream.
Prevention: Ensure the heavy cream sits at room temperature or is gently warmed before adding to the melted sugar.
Buttermilk pudding appears curdled or grainy
Cause: The pudding was boiled too vigorously, causing the dairy proteins to separate.
Fix: Remove from heat immediately and blend vigorously with an immersion blender to re-emulsify before chilling.
Prevention: Maintain moderate heat and whisk constantly, avoiding a rolling boil.
Cultural Context
Puddings are a cornerstone of traditional American and British dessert culture, often relied upon for their comforting textures. By incorporating buttermilk, this recipe introduces a subtle lactic tang that expertly balances the decadent sweetness of the homemade caramel. The addition of fresh seasonal oranges bridges the transition into autumn, creating a dessert that is rich yet vibrant.
