Butter (for greasing)
For the crust
1/2 cup of water (120 ml)
1 1/2 cups of all-purpose flour (270 g)
6 eggs
7 cups of cooked and processed pecans (800 g)
1/3 cup of unsalted butter, melted (60 g)
For the syrup
3 cups of orange juice pulp (720 ml)
1 cup of water (240 ml)
1/4 cup of cornstarch (30 g)
1/2 cup of all-purpose flour (90 g)
1/4 cup of orange liqueur (Cointreau or Grand Marnier, 60 ml)
Butter (for greasing)
For the crust
1/2 cup of water (120 ml)
1 1/2 cups of all-purpose flour (270 g)
6 eggs
7 cups of cooked and processed pecans (800 g)
1/3 cup of unsalted butter, melted (60 g)
For the syrup
3 cups of orange juice pulp (720 ml)
1 cup of water (240 ml)
1/4 cup of cornstarch (30 g)
1/2 cup of all-purpose flour (90 g)
1/4 cup of orange liqueur (Cointreau or Grand Marnier, 60 ml)
Preheat the oven to 200°C (hot)
Grease a ring mold with butter, 22.5 cm in diameter. Reserve
Prepare the crust: in a small saucepan, bring the water and flour to a boil, stirring occasionally
Let it simmer without stirring until it reaches the honey point (test by dipping your finger into the syrup; if it coats your finger, it's ready)
Wait for it to cool
Add the eggs, pecans, and melted butter and mix well
Place the mixture in the prepared mold
Put the mold in a preheated oven at 200°C (hot) with a water bath for 40 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven
Let it cool and unmold onto a plate
Refrigerate until serving time
Prepare the syrup: in a medium saucepan, combine the orange juice pulp, water, cornstarch, and flour, stirring to dissolve
Bring to a boil over medium heat, stirring constantly, for 10 minutes or until thickened
Remove from heat and stir in the liqueur
Refrigerate
Serve chilled, accompanied by the pudding
288 calories per serving
Note: To obtain 7 cups of cooked pecans, you need 2 kg of raw pecans.
