Cinnamon and Orange Pudding

Ingredients

• 2 1/2 cups whole milk, divided
• 1/2 cup turbinado sugar
• 3 tablespoons Ceylon cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cornstarch
• 1 egg
• 1 tablespoon orange zest
• 1 tablespoon orange juice
• 1 tablespoon dark rum, optional
• 1 teaspoon orange blossom water, optional
• Freshly whipped cream, for garnish

Directions

1. In a medium saucepan, stir together 2 cups milk, sugar, cinnamon, and salt. Set it over moderate heat and warm it until it is almost simmering, then let it gently simmer for 15 minutes, stirring frequently.
2. In a medium bowl, whisk the remaining 1/2 cup milk with the cornstarch and egg until the mixture is completely smooth. Slowly stream the hot milk mixture into the bowl while whisking the whole time, then pour everything back into the saucepan.
3. Turn the heat up to medium high and cook, scraping and stirring constantly with a spatula, until the pudding has thickened, 2 to 3 minutes. Add the orange zest, orange juice, rum, and orange blossom water, and continue cooking for 1 minute more.
4. Spoon the pudding into small custard cups or pour it into one large bowl. Refrigerate for at least 3 hours, until set. If you do not want a skin on the surface, press plastic wrap directly against the top of the pudding before chilling.