costa rican orange pudding (atol de naranja)

Name: Costa Rican Orange Pudding (Atol de Naranja)
Prep time: 15 min
Cook time: 5 min
Yield: 6
Cuisine: Latin American
Ingredients: 1 1/2 cups - fresh squeezed orange juice (from 6 to 8 oranges, depending on size); 1/2 cup - cornstarch; 1 1/2 cups - white granulated sugar; 1 tablespoon(s) butter, softened; 1 tablespoon(s) fresh grated orange peel; 6 - sprigs fresh mint leaves, for garnish

review

Private Recipe by

Vickie Parks

@Northwestgal

Renton, WA

This is a sweet Costa Rican pudding that's so refreshingly tasty, and it's really easy to prepare. The original recipe called for brown sugar, which produces a rich, deep golden colored pudding that's awesome. But I tried it with white granulated sugar, which is also awesome. But it produced a golden toned pudding that had a lighter texture and a much more prominent citrus flavor. So I decided to keep that ingredient change. For serving, you can keep it in the ramekins. Or, if you prefer, you can serve it outside the ramekin by inverting it (upside down) onto dessert plates.

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yield 6

prep time 15 Min

cook time 5 Min

method Stove Top

Ingredients For costa rican orange pudding (atol de naranja)

1 1/2 cups

fresh squeezed orange juice (from 6 to 8 oranges, depending on size)
1/2 cup

cornstarch
1 1/2 cups

white granulated sugar
1 Tbsp

butter, softened
1 Tbsp

fresh grated orange peel
6

sprigs fresh mint leaves, for garnish

How To Make costa rican orange pudding (atol de naranja)

1
Combine orange juice, cornstarch and sugar in a medium saucepan, and bring to a boil over medium heat, stirring constantly until thick (about 5 minutes or so).

2
Remove from heat, and stir in the butter while mixture is still hot and keep stirring until butter is melted and incorporated into the pudding mixture.
3
Pour into six ramekins, cover with plastic wrap and keep in refrigerator for 1 hour or until cooled.
4
Just before serving, sprinkle a pinch of orange peel on each serving. Garnish each with a sprig of fresh mint, and serve.
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