Years ago I discovered the simple elegance of a classic “Weinschaum” (wine pudding), in my well-used, battered 1943 edition of “The Joy of Cooking.” Wine pudding seems somewhat one-dimensional, though, not to mention that it takes forever to make. This pudding borrows the idea of using wine (in this case, a dessert wine) to transform Mrs. Rombauer’s orange custard recipe -- without the baked meringue. The orange suprêmes in the bottom of each dish give the pudding a pleasant freshness, making it the perfect winter dessert. Be extra careful when using wine in custards, as it will instantly curdle the milk if you’re not extremely careful. Dribble it in, ever so slowly. Depending on the dessert wine you use, other fruits can easily be substituted. I’ve also made this using Meyer lemon zest and raw-packed blueberries that I put up last summer; it was just as tasty, but very different in character. Enjoy!! ;o) - AntoniaJames

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