Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Inactive Prep Time: 3 hours
Ease of preparation: difficult

6 egg yolks
4 tablespoons cornstarch
1/2 cup sugar
3 cups milk
4 blood oranges, zested and juiced
1 1/2 cups heavy cream
1/2 recipe Candied Citrus Zest, recipe follows

In a large, heavy-bottomed saucepan, combine the yolks, cornstarch, and sugar and mix well with a spoon. Drizzle in the milk and place the pan over medium heat. Cook, stirring constantly 10 to 12 minutes, until a dense cream is formed. Do not allow the mixture to boil.

Remove from heat, gently stir in the juice and zest, pour into 6 chilled pudding cups and allow to cool completely in the refrigerator. Whip the cream and top each cup with the whipped cream and the candied zest.

Candied Citrus Zest

8 cups sugar
5 cups water
4 oranges or 3 grapefruits or 8 lemons, zest only, julienne
Superfine sugar, for sprinkling

In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved. Remove from heat.

In a large saucepan, combine the zest and enough cold water to cover and bring to a boil. Remove the zest, rinse with cold water and repeat the process 2 more times.

Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender.

Remove from heat and cool. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.