Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by MyRecipes January 2006

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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. In a small saucepan, combine milk and butter, and cook over medium heat until milk is scalded and butter is melted, about 5 minutes. Remove from heat.

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  • Place egg yolks in a bowl. Gradually whisk in hot milk. Whisk in sugar, flour, orange peel and orange juice.

  • In a large clean bowl, whip egg whites and salt with an electric mixer until stiff, but not dry. Fold gently into the orange mixture. Spoon pudding into 8 (6 oz.) ramekins or custard cups. Arrange cups in a baking pan or roasting pan. Add enough hot tap water to come halfway up sides of cups.

  • Bake puddings until tops are golden, about 15 minutes. Let ramekins cool in water bath for 10 minutes, then remove and place on a rack to cool completely. Serve pudding at room temperature or chilled.

Nutrition Facts

194 calories; fat 16g; saturated fat 3g; protein 5g; carbohydrates 30g; fiber 0g; cholesterol 95mg; sodium 84mg.
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