An unusual take on a classic dessert. Ceylon cinnamon takes on an almost chocolate character when paired with bright orange. I like this best with a generous plop of freshly whipped cream and, if I'm feeling especially indulgent, some shaved dark chocolate.
- 2 1/2 cups whole milk, divided
- 1/2 cup turbinado (raw) sugar
- 3 tablespoons Ceylon cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cornstarch
- 1 egg
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 tablespoon dark rum (optional)
- 1 teaspoon orange blossom water (optional)
- Freshly whipped cream, for garnish
Combine two cups milk, sugar, cinnamon, and salt in a medium saucepan over moderate heat to just below a simmer. Simmer, stirring often, for 15 minutes.
Whisk together 1/2 cup milk with cornstarch and egg in a medium bowl until no lumps remain. Gradually pour heated milk into bowl, whisking constantly, then transfer pudding mixture back to pot. Increase heat to medium high and cook, stirring constantly with a spatula, until pudding thickens, 2 to 3 minutes. Stir in orange zest, juice, rum, and orange blossom water, and cook for one minute longer.
Transfer pudding to small custard cups or one large bowl. Chill in refrigerator for at least 3 hours, or until set. To avoid a skin forming on top of pudding, cover surface with plastic wrap.