Creamsicle Pudding Recipe Recipes Recipes Recipe For Stuffed

CREAMSICLE CREPE CAKE

Steps:

• Make the filling: Whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice and salt in a medium saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the mixture comes to a simmer and is thick like pudding, 10 to 12 minutes. Remove from the heat and stir in the butter until melted. Strain the filling through a fine-mesh sieve into a large bowl, pushing it through with a rubber spatula. Press plastic wrap onto the surface of the filling and refrigerate until cold and firm, at least 2 hours.
• Meanwhile, make the crepe batter: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set aside, covered, 1 hour. (This prevents the crepes from turning out rubbery.)
• Finish the filling: Beat the heavy cream in a large bowl with a mixer on medium-high speed until it starts thickening, about 1 minute. Add the confectioners' sugar and beat until stiff peaks form, about 1 more minute. Beat in the vanilla. Stir one-quarter of the whipped cream into the orange filling, then gently fold in the rest. Cover and refrigerate until set, about 1 hour.
• Make the crepes: Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter, then pour 1/4 cup batter into the center of the pan. Quickly tilt and swirl the pan to coat and cook until the bottom is golden brown and the top is firm, about 1 minute. Loosen the edges of the crepe with a spatula, then flip with your fingers; cook until lightly browned on the other side, 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter, stacking the crepes as you go; lightly brush the pan with more butter as needed. You will have about 16 crepes. (Don't worry if a few tear-layer them in the middle of your cake.)
• Put 1 crepe on a platter and top with a scant 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight (this will make slicing easier). Top with whipped cream and orange zest before serving.

ORANGE CREAMSICLE RICE PUDDING

Steps:

• Combine rice, orange juice, creamer and salt in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil, about 3-5 minutes. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.
• Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes. Stir in orange zest.
• Remove from heat. Stir in orange zest. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.
• Enjoy!

ORANGE DREAMSICLE ICE CREAM

Steps:

• Line a mesh sieve with a coffee filter. Pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
• Whisk half-and-half and drink mix in a large bowl. Add yogurt and sweetened condensed milk, stirring until smooth.
• Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

CREAMSICLE PUDDING

Steps:

• Dissolve jello into 1 cup boiling water.
• Put 4 ice cubes in measuring cup and fill to 1 cup with cold water.
• Add to dissolved jello.
• Cool for 5 minutes.
• Beat in powdered pudding until well mixed.
• Chill for 15 minutes.
• Fold in container of cool whip and chill 10 minutes.

DIET CREAMSICLE PUDDING

Steps:

• Dissolve jello powder into 1 cup boiling water.
• Put 4 ice cubes into a measuring cup and fill with water to make 1 cup.
• Add to dissolved jello.
• Cool 5 minutes.
• Beat in pudding powder until mixed.
• Chill 15 minutes.
• Fold in cool whip and chill 10 minutes.