Name: Orange, Curaçao, Anisette, and Bénédictine Puddings, etc.
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 3/5 batch Saxon Pudding (No. 2504), prepared through the final fold, about 2 1/2 cups (600 ml / 580 g); 1 tablespoon unsalted butter (15 ml / 14 g), softened, for the moulds; 2 teaspoons finely grated orange zest (10 ml / 4 g), divided; 1 tablespoon fresh orange juice (15 ml / 15 g), divided; 2 teaspoons clear Curaçao liqueur (10 ml / 10 g), divided; 1 teaspoon anisette (5 ml / 5 g), divided; 2 teaspoons Bénédictine (10 ml / 10 g), divided; 1 cup whole milk (240 ml / 247 g); 3 large egg yolks; 1/4 cup superfine sugar (60 ml / 50 g); 1 small pinch fine sea salt

Question 1

How should I prepare the Saxon Pudding base for these four flavoured puddings?

Accepted Answer

Prepare three-fifths of Saxon Pudding (No. 2504) through the final fold, using three eggs and scaling every other ingredient to three-fifths. Once the whipped egg whites are folded in, use the base promptly. A hot base weakens the liqueur aromas; cool it briefly on a damp cloth if needed.

Question 2

How do I divide and flavour the four French puddings?

Accepted Answer

Divide the Saxon Pudding base evenly among four bowls. Fold 1 teaspoon orange zest and 1 teaspoon orange juice into the first portion, 1 teaspoon clear Curaçao into the second, 1/2 teaspoon anisette into the third, and 1 teaspoon Bénédictine into the fourth. Use only three or four broad folds.

Question 3

How do I know when the poached puddings are done?

Accepted Answer

Poach the four puddings at 325°F (160°C) for 25 to 30 minutes, with hot water halfway up the ramekins. The puddings are done when they rise softly, spring back under a light touch, and leave moist crumbs rather than wet paste on a slender skewer.

Question 4

What temperature should the crème anglaise reach?

Accepted Answer

Cook the crème anglaise over low heat to 180 to 183°F (82 to 84°C), stirring constantly. At the nappant stage, the custard coats a spoon and holds a clean line drawn through it. Never let the crème anglaise boil. Add the orange juice or liqueurs only after removing it from direct heat.

Question 5

How can I rescue crème anglaise that looks grainy?

Accepted Answer

Immediately pour slightly grainy crème anglaise through a fine-mesh sieve into a cold bowl, then whisk firmly while the grains remain tiny. This stops the residual heat and restores a smooth texture. Hard curds indicate that the custard became too hot and cannot be corrected with this technique.

Question 6

Can I make the crème anglaise ahead and serve an alcohol-free pudding?

Accepted Answer

Make the unflavoured crème anglaise up to one day ahead, press parchment against its surface, and refrigerate it. Warm the custard gently over water before dividing and flavouring it. For an alcohol-free serving, pair the orange pudding with orange crème anglaise and use separate utensils because the liqueur custards retain alcohol.

Ingredient	Quantity
Saxon Pudding baseprepared through the final fold and kept unflavoured	3/5 batch Saxon Pudding (No. 2504), about 2 1/2 cups (600 ml / 580 g)
unsalted buttersoftened, for the moulds	1 tablespoon (15 ml / 14 g)
finely grated orange zestdivided	2 teaspoons (10 ml / 4 g)

Culinary Explorer

Orange, Curaçao, Anisette, and Bénédictine Puddings, etc.

Ingredients

Saxon Pudding base

unsalted butter

finely grated orange zest

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