This Eid I received a surprise from Nestle Fruita Vitals – a gift pack of their newly launched Kinnow nectar. Though I enjoy fresh orange juice I am quite finicky when it comes to packaged orange juices. I find them either too sweet or too tart so I usually need to add something extra to balance the flavor. A personal favorite is black salt (commonly known as kala namak) – just a pinch and it makes the fruit juice taste SO good. Other options include making a mocktail by adding a bit of lemon juice; making a mocktail with orange juice, mint and ice-cubes; freshly grated ginger with a few drops of lemon juice can also add a kick to a basic fruit juice.
This time I decided to try something new out instead of making a traditional mocktail. I planned to utilize the Kinnow nectar in a dessert which could be served to guests over Eid. Since the weather was so warm, I wanted to make a cold dessert. The first thing that came to mind was a pudding and as orange & caramel are flavors that go really well with each other it seemed a logical choice. I also decided to add a hint of cinnamon not just because I love the spice but because it goes well with the flavor profile I had chosen.
My first experiment with the Kinnow nectar wasn’t successful. The orange juice was quite tart and I didn’t add enough eggs to set the orange caramel pudding properly. Next time around I reduced the orange juice to make sure the flavors were balanced properly.
For people who enjoy citrus based desserts, the recipe is quite simple and a good way to use Nestle Fruita Vitals Kinnow Nectar in a non traditional manner.
Disclaimer: The Nestle Kinnow nectar used in this recipe was an Eid gift sent by Nestle through their PR company.
- ½ cup (for caramel) + 1 cup (for pudding) sugar
- 2 tablespoon water
- 4 eggs
- ¾ cup Nestle Fruita Vitals Kinnow Nectar
- 1 tablespoon orange marmalade
- ⅛th teaspoon cinnamon
- In a heavy-bottom saucepan combine 1 cup sugar and water over low to medium-low heat. Cook, stirring a few times until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes. Do not stir the saucepan after the sugar has come to a boil. You can gently tilt the pan off the heat to distribute the color evenly as the sugar is caramelizing.
- Once the sugar has a turned a brown caramel colored liquid, take off flame and pour into ramekins or baking dish and swirl around making sure the entire bottom is covered with the caramel.
- Pre-heat oven to 200 C.
- Beat the eggs and sugar together till creamy.
- Heat the Nestle Fruita Vitals Kinnow Nectar, marmalade & cinnamon till it comes to a boil. Let it cool for about 2-3 minutes then add it slowly to the egg and sugar mixture. Make sure you keep whisking the egg & sugar mixture constantly so it doesn’t curdle or scramble.
- Transfer the mixture to your baking dish or ramekins. Fill a roasting pan (or similar dish) halfway with boiling water and place the baking dish/ramekins into it.
- Bake in oven till the pudding is set from the edges. The baking dish will take around 45-55 minutes to cook and the ramekins will take around 30 – 35 minutes.
- Remove from oven and roasting pan when done. Be careful when taking out the baking dish/ramekins from the oven as the water will be hot. Let the water cool for 2-3 minutes or remove with a tong.
- Cool in fridge for about 6 hours or over-night. Take out the pudding from the fridge 10 minutes before serving. This is to let the caramel sauce on the top come to room temperature. To serve, turn upside down into a big plate as the caramel syrup will top the pudding. Use a butter knife to loosen the edges.