Spiced Chocolate Budino

  1. Make the pudding according to the package instructions.
  2. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish.
  3. Before serving, sprinkle the top with chopped Candied Orange Peel.
  4. Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips.
  5. Bring a heavy small saucepan of water to a boil.
  6. Add the peels and cook for 1 minute.
  7. Drain and then rinse the peels under cold water.
  8. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times.
  9. Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves.
  10. Bring to a boil.
  11. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes.
  12. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
  13. Yield: about 10 candied peels

chocolate pudding, ground cinnamon, orange, red pepper, orange, sugar

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-chocolate-budino-recipe.html (may not work)

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