Couscous and Orange-Caramel Pudding Recipe
- 3/4 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tablespoons Grand Marnier or other orange liqueur
- 3 cups whole milk
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 cup couscous
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated orange zest
- 1/4 cup shelled unsalted pistachios, chopped
- To make the caramel sauce, bring the sugar and water to a boil in a small heavy saucepan and continue to boil until it turns a light amber color.
- Do not stir.
- If part of the syrup is turning darker than the rest, gently tilt the pan to even out cooking.
- When the syrup is a uniform amber color, stir in the heavy cream with a long-handled spoon.
- Be careful, because it will bubble up.
- Transfer to a heatproof measuring cup and stir in the Grand Marnier.
- Let cool, then transfer to an airtight container.
- It will keep at room temperature for up to 1 week
- To make the pudding, bring 1 1/2 cups of the milk, the sugar, and the salt to a boil in a medium-size saucepan.
- Stir in the couscous, cover, remove from heat, and let stand until the milk has been absorbed and the couscous is tender, about 10 minutes.
- Fluff with a fork to separate the grains.
- Meanwhile, whisk together the egg yolks, vanilla, and orange zest in a medium-size bowl.
- In a small heavy saucepan over medium heat, heat the remaining 1 1/2 cups of milk until just bubbling around the edges.
- Slowly drizzle into the egg yolks, whisking constantly.
- Whisk the egg yolk mixture into the couscous pot.
- Turn the heat to medium-high and cook, stirring constantly, until the pudding just starts to thicken, about 2 minutes.
- Gererously butter six 6-ounce ramekins and divide the pudding among them.
- Cover with plastic wrap and refrigerate until chilled, at least 3 hours and up to 1 day.
- To serve, run a paring knife around the edge of each pudding.
- Place a dessert plate over each, invert, and tap on the bottom until the pudding releases.
- Reheat the caramel sauce until warm but not boiling hot and pour over each couscous pudding.
- Sprinkle with the chopped pistachios and serve.
sugar, water, heavy cream, grand marnier, milk, sugar, salt, couscous, egg yolks, vanilla, orange zest, pistachios
Taken from www.chowhound.com/recipes/couscous-and-orange-caramel-pudding-11937 (may not work)