Creamsicle Pudding Recipe

• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 egg yolk, slightly beaten in a bowl and set aside
• 1 cup cups milk (for vanilla pudding)
• 1 1/2 teaspoons butter
• 1 vanilla bean, split with seeds (for vanilla pudding)
• 1/4 cup oj concentrate (for orange pudding)
• 3/4 cup milk (for orange pudding)

1. Use the same ingredients for each pudding with the exception of the milk, oj concentrate and the vanilla bean, For the vanilla-In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk.rnrnCook, constantly stirring over medium high heat until thickened and bubbly. Reduce the heat and cook another 3 minutes. Remove from heat.rnrnTemper the egg yolk by adding a little of the hot milk into the bowl with the egg yolk, stirring constantly so as not to cook the yolk. Pour the yolk and milk mixture back into the pan and return to medium heat and bring to a gentle boil. Reduce the heat to low and add in the butter and the vanilla bean and it's seeds. Continue stirring and remove from the heat.rnrnCool for 10 minutes and spoon into your dessert dishes about 1/3 the way up for three layers. Cover the saucepan with the remaining pudding as well as the dessert dishes and refrigerate for one hour.rnrnMeanwhile, prepare the orange pudding.rnrnFor the Orange Pudding:
2. For the orange pudding- In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk.rnrnCook, constantly stirring over medium high heat until thickened and bubbly. Reduce the heat and cook another 3 minutes. Remove from heat.rnrnTemper the egg yolk by adding a little of the hot milk into the bowl with the egg yolk, stirring constantly so as not to cook the yolk. Pour the yolk and milk mixture back into the pan and return to medium heat and bring to a gentle boil. Reduce the heat to low and add in the butter and the orange juice concentrate. Continue stirring and remove from the heat.rnrnCool for 10 minutes and spoon (or use a piping bag) into your dessert dishes that already have one vanilla layer. Cover the saucepan with the remaining orange pudding (you won't need this but save it to eat alone!) as well as the dessert dishes and refrigerate for another hour. rnrnWhen the orange layer is set, you can use the remaining vanilla pudding to spoon (or pipe with a pastry bag) on top of the orange layer. rnrnTo serve, top with fresh whipped cream and diced candied orange peels.

sugar, cornstarch, egg yolk, milk, butter, vanilla bean, concentrate, milk

Taken from food52.com/recipes/9752-creamsicle-pudding-recipe (may not work)