Blood Orange Pudding

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

250 ml juice, (blood orange) (preferably freshly squeezed)
250 ml milk
2 tablespoon cornstarch, (heaped)
1 tablespoon sugar (or more if you like it sweeter)

Instructions

Mix the milk and blood orange juice. Set aside about 100 ml and heat the rest in a saucepan.
Mix the cornstarch and sugar with the 100ml until there are no lumps left.
As soon as the orange milk begins to boil in the pot, add the starch mixture and stir vigorously with a whisk until the mixture becomes thick.
Pour into molds rinsed with cold water and allow to cool.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.