Orange Chocolate Pudding

Zest half an orange into ¼ cup sugar. With a fork, mash zest into sugar until well incorporated.

Combine orange sugar, cornstarch and salt in a heavy sauce pan. Slowly whisk in the milk. Heat over low heat, scraping the bottom and sides occasionally with a heat proof spatula. Use a whisk as necessary should lumps begin to form.

After 15-20 minutes, when mixture is thick enough to coat the back of a spoon, add the chocolate. Continue stirring for about 2-4 minutes, until the pudding is smooth and thickened. Remove from heat and stir in vanilla.

Strain pudding through a fine-mesh strainer (I didn’t actually do this, but that meant my pudding had pieces of zest in it, which wasn’t the best texture. I would recommend straining.) Pour pudding into three half -cup ramekins, or whatever serving dishes you are using.

Cover each dish with plastic wrap. If you don’t like skin on your pudding, be sure to press the plastic wrap against the top of the pudding. Refrigerate for at least 30 minutes, and up to 3 days.