Blood Orange Pudding

• 1 cup heavy cream
• 1 cup half and half
• 2 eggs, lightly beaten (If you are feeling particular, which I sometimes am, you can remove the little strings -- called chalazae)
• scant 1/2 cups sugar
• pinch fine sea salt
• 3 tablespoons cornstarch
• 3 tablespoons fresh blood orange juice, strained if you'd like (about the amount from one blood orange)
• 1-2 blood oranges, peeled and sectioned

1. Whisk together the sugar, cornstarch and salt in a heavy-bottomed saucepan until smooth and well blended.
2. In a medium bowl or two-cup measuring cup with a spout, mix the cream, half & half, and eggs.
3. Put the pan on medium heat and add the egg/cream mixture, whisking to prevent lumps. Once the two mixtures have been combined, stir constantly until the pudding thickens. This will take about 7-10 minutes. Don't let it boil and be sure your spoon reaches all corners of your pan. A wooden spoon is my favorite tool for this, but a heat-resistant spatula or thin whisk is great, too.
4. When the mixture thickens, turn off the heat, add the blood orange juice and mix thoroughly. Pour into individual ramekins (or a single 3-cup container) and place blood orange sections on top. Refrigerate until chilled and ready to serve.

heavy cream, eggs, sugar, salt, cornstarch, fresh blood orange juice, oranges

Taken from food52.com/recipes/15820-blood-orange-pudding (may not work)