The Lush Chef

Libations used: 1 cup Moscato wine
Libations left over: 2 small glasses for an after-dinner treat
I had the pleasure of making Easter Dinner for my parents while they were here in town to visit, and I wanted to make something light for our dessert.  We had Coq au Vin (the Lush Chef parents aren't fans of lamb), so this Orange Moscato Pudding from Food 52 was a perfect balance to a rich entrée.  The original recipe recommends Cara Cara oranges, but my market had some lovely Navels on hand.  I used Trader Joe's 2009 Late Harvest Moscato - under $10 and ridiculously addictive.  A friend of mine loves this Moscato so much, we had to leave in the middle of a poker night and get her 2 more bottles!

Orange Moscato Pudding - serves 3 (4 according to the Lush Chef's Dad)

• 2 oranges, zested (reserve 1-2 tsp for whipped cream/mascarpone) and cut into supremes
• 1 tsp lemon zest
• 1/3 cup sugar
• 2 Tbs + 2 tsp cornstarch
• A tiny pinch of salt
• 1 cup whole milk, divided
• 4 egg yolks
• 1 cup Moscato (reserve 1 Tbs for whipped cream/mascarpone)
• 1 tsp vanilla extract
• 1/4 cup whipped cream (measured after whipping) or mascarpone
• 1 Tbs fresh orange juice (can collect this when making supremes)

- Mix lemon and orange zest with sugar.
- Add cornstarch and salt and stir well to combine.
- Add 1/4 cup cold milk and stir well to dissolve the cornstarch (make sure you have no lumps).
- Heat several inches of water in the bottom of a double boiler.  Or, if you don't have one, like me, use a sauce pot for the bottom portion and a pan to fit on top (that's Lush Chef guerrilla style).
- Meanwhile, scald the remaining milk in the microwave for about 2 minutes - a light skin should form on top.
- Off the heat and in top part of your double boiler, beat the egg yolks.
- Add the hot milk a little bit at a time, and whisk constantly, until you've added about 1/2 cup.
- Strain the egg and milk mixture back into the bowl containing the rest of the hot milk.   Pour the combined egg and milk back into the top of the double boiler.
- Set it over the simmering water in the bottom part of the double boiler and heat the egg/milk mixture for about a minute, stirring constantly and gently.
- Add the sugar and cornstarch mixture, stirring constantly.  After a few minutes, the mixture should start to thicken.
- Add the wine in a little bit at a time, and stir gently between additions.
- Add the vanilla and stir for a few more minutes, until the mixture thickens.
- Remove from heat and stir for a few more minutes.
- As the pudding cools a bit, layer the supremes in the pottom of a serving dish/glass and top with the cooled pudding.  Add more supremes on top.  Put plastic wrap on top and chill for a bit (I had it in the fridge for over an hour).
- Mix the reserved wine and orange juice into 1/4 cup heavy whipping cream, and whip with a hand mixer for a few minutes until it's thick and fluffy.
- When ready to serve, top the pudding with the whipped cream/mascarpone and orange zest.