¾cupvery thick nannyberry butteror apple sauce, or another fruit puree
1cuphalf and half
¼cupsugardepending on how sweet your nannyberry butter is you might need to add an extra ¼ cup-use your instincts here.
4tablespoonscornstarch + 4 Tablespoons water
1tablespoonfresh lemon juice
A few scrapes of fresh orange zestfinely grated
Dash Gran Marnier or Tuacaoptional
¼teaspooncinnamon
4tablespoonsunsalted butter
Good pinch of salt
2large egg yolks
Garnishing and Serving Ideas
Orange Creme Anglaise
Diced sauteed apples
Toasted nutspreferably freshly cracked
Slicesor scoops of ripe persimmon
Instructions
Oil a small 3-4 cup souffle mold, or individual custard dishes, then line with cling film.
Mix the cornstarch, ¼ cup sugar, egg yolks, orange zest, pinch of salt, lemon and water to make a slurry.
Heat the nannyberry butter and the half and half, whisking, until hot and steaming, but not boiling.
Stir in the cornstarch-egg slurry and whisk constantly, keeping the heat at medium, until the mixture thickens, then turn the heat down to as low as possible and continue whisking for a few minutes more, or until you can tell the cornstarch is completely activated.
Take the pan off the heat and whisk in the butter, then transfer the pudding to the prepared mold(s) and refrigerate overnight, or until the pudding is set and able to be unmolded. Slice with a long sharp knife, wiping off the blade in between every slice for the cleanest result.
Serve with your choice of garnishes.
Notes
The garnishes are up to you, just imagine raisins and bananas. Orange is my favorite partner so far though.