Orange Moscato Pudding with Wine-Infused Cream
A silky custard-style pudding that combines fresh orange suprêmes with the delicate sweetness of Moscato wine. This elegant dessert features a gentle cooking technique that creates a perfectly smooth texture without breaking the starch bonds. The optional wine-infused mascarpone or whipped cream topping adds richness, while fresh orange zest provides aromatic brightness. Perfect for dinner parties or special occasions when you want an impressive yet approachable dessert that showcases seasonal citrus.
Ingredients
- 2 oranges, zested and cut into suprêmes
- 1 teaspoon lemon zest, preferably Meyer lemon
- ⅓ cup sugar
- 2 tablespoons + 2 teaspoons corn starch
- 1 tiny pinch salt
- 1 cup whole milk, divided
- 4 egg yolks
- 1 cup dessert wine, Moscato or Riesling
- 1 teaspoon vanilla extract, nice quality
- ¼ cup whipped cream, measured after whipping(optional)
- mascarpone, for garnish(optional)
- 1 tablespoon fresh orange juice, for optional garnish(optional)
Instructions
- 1
Reserve wine and orange zest for topping if making garnish
- 2
Mix lemon zest, orange zest, and sugar together
- 3
Add cornstarch and salt, stirring to combine
- 4
Add cold milk and stir to dissolve cornstarch and remove lumps
- 5
Heat water in bottom of double boiler until simmering
- 6
Scald remaining milk
- 7
Beat egg yolks in top insert of double boiler off heat
- 8
Very slowly add hot milk drop by drop while whisking constantly until you've added about half cup
- 9
Strain egg mixture back into remaining hot milk
- 10
Pour combined mixture back into top of double boiler
- 11
Set over simmering water ensuring bottom doesn't touch water
- 12
Heat mixture for about a minute while stirring constantly and gently
- 13
Add sugar and cornstarch mixture and continue stirring
- 14
Cook for a few minutes until mixture starts to thicken
- 15
Very slowly add wine drop by drop while stirring gently and continuously
- 16
Add vanilla and stir
- 17
Continue cooking while stirring continuously for a few more minutes until thickened
- 18
Remove from heat and continue stirring as pudding starts to cool
- 19
Press plastic wrap on top of pudding as it cools
- 20
Divide orange suprêmes evenly between dishes
- 21
Top with pudding and cover with plastic wrap if not serving immediately
- 22
Mix reserved wine and juice into mascarpone or whipped cream
- 23
Drop small dollop on each dish when ready to serve
- 24
Top with reserved zest
Tips
Use Cara Cara oranges or three small Murcott tangerines instead of two regular oranges for better flavor.
Stir very gently while cooking to avoid breaking the starch links that create the pudding's smooth texture.
Collect orange juice while making suprêmes by working over a bowl to catch the drippings.
Good to Know
Refrigerate covered for up to 3 days. Press plastic wrap directly on surface to prevent skin formation.
Can be made up to 2 days ahead. Add garnish just before serving.
Serve chilled in individual dishes. Garnish with wine-infused cream and orange zest.
Common Mistakes
Add wine very slowly to avoid curdling the custard base
Keep water at gentle simmer to prevent eggs from scrambling
Stir gently to maintain smooth texture and prevent breaking starch bonds
Substitutions
Dairy-Free Swaps
General Alternatives
Similar sweetness profile
Less aromatic but functional
FAQ
Can I make this without wine?
Yes, substitute the wine with additional milk or orange juice, though you'll lose the distinctive Moscato flavor that makes this dessert special.
What if I don't have a double boiler?
Create one using a heatproof bowl set over a saucepan with simmering water. Ensure the bowl doesn't touch the water below.
How long will this keep in the refrigerator?
The pudding keeps well for up to 3 days covered in the refrigerator. Add the cream garnish just before serving for best presentation.