Ingredients:
- ¾ cup white sugar
- ¼ cup water
- 3 cups milk
- ½ cup whipping cream
- 1 Tbsp. orange zest
- ½ tsp ground cinnamon
- ½ tsp vanilla
- 3 Tbsp Blood Orange Infused Olive Oil
- ¼ cup cornstarch
- ½ tsp sea salt
- 2 Tbsp Grand Marnier (optional)
- 1 cup chocolate cookie crumbs
- Gummy worms for garnish
Directions:
In a deep saucepan over medium heat, add sugar and water, stirring to combine. Cook the sugar mixture for 7 to 8 minutes, or until the sugar is completely dissolved and turns a light amber colour. Remove from heat and slowly whisk in 3 cups of milk into the sugar mixture. Caramel will harden and seize up—have no fear, just continue whisking until it dissolves again, and you have a smooth caramel. Stir in orange zest and cinnamon.
In a small bowl, whisk together the remaining ½ cup milk, whipping cream, olive oil, vanilla, salt, and cornstarch and set aside. Return the saucepan to medium-low heat and stir until the caramel darkens further, about 2 to 3 minutes. Slowly whisk in the cornstarch mixture until combined. Cook for 3 to 4 more minutes until the sauce thickens. Remove from heat and stir in extra sea salt to taste for a salted caramel pudding, and whisk in Grand Marnier if using. Pour the pudding into a container and cover the surface with plastic wrap. Chill pudding before serving.
Divide ½ chocolate cookie crumbs among 4 glasses/mason jars. Divide the pudding among jars and finish with the remaining cookie crumbs. Add gummy worms for a spooky treat.