One of the most romantic days of the year is just around the corner and while Chad and I don’t traditionally go over the top for Valentine’s Day, we do celebrate in our own little way. Our first year dating we went out to a nice restaurant, you know, one that has a pre-fix menu with the tiny roses in tiny vases on the table for two.
And while it was great and everything, it seemed a little un-romantic. A little too planned out with everyone ordering one of three items and it just didn’t feel like us. So we kind of started justing doing our own little romantic dinner at home, which is so much more special and fun. The only little problem I’ve found with celebrating at home, is if you make dessert, you have enough dessert for a month.
But not with this clementine pudding – for two! This recipe makes just enough for two servings, the perfect compliment for a romantic night in, and the perfect way to top off a delicious homemade dinner.
These pudding is bright from the sweet clementine juice with just a touch of sugar, and the fresh whipped cream add such a creaminess and lightness, making this dessert an easy one to enjoy. It’s not to heavy to make you feel like you’ve gone overboard, but still decadent enough to cure any sweettooth.
Another great thing about this clementine pudding – for two! recipe, you can easily make it earlier in the day, or a day before, and then you’re not fretting over putting together a dessert after enjoying your dinner.
And there are so many types of citrus in season this time of year, you could easily swap out the clementine juice for meyer lemons, ruby red grapefruit juice, or even naval oranges. The possibilities are endless!
Catch up with A Happy Food Dance:
- ¼ cup sugar
- 1½ tablespoons cornstarch
- small pinch of salt
- 1 cup fresh clementine juice, or your favorite citrus juice
- 1 egg plus 1 egg yolk
- 2 tablespoons butter
- 2 teaspoons fresh lemon juice
- ¼ teaspoon pure vanilla extract
- 1 cup freshly whipped cream
- mint leaves, for garnish
- Whisk together sugar, cornstarch and salt in a heavy 1-quart saucepan.
- Add clementine juice and whisk until smooth.
- Place saucepan over medium heat and stir constantly until mixture has started to come to a slight boil. Whisk together for about 1 minute longer and then remove from heat.
- In a separate bowl, whisk egg and egg yolk together and then slowly, while still stirring, drizzle in about 2-3 tablespoons of the clementine mixture.
- Add the egg mixture back to the clementine mixture, whisking continuously.
- Return to heat, and cook an additional 2 minutes or until thickened.
- Transfer mixture to a medium, heatproof bowl. Whisk in butter, lemon juice and vanilla extract.
- Cover with plastic wrap, pressing against the top of the mixture. This will prevent a film from forming.
- Refrigerate mixture for at least 2 hours or up to overnight.
- To serve, layer in small glasses with whipped cream and garnish with mint leaves, if desired.
- Serve immediately.