Orange Pudding with Orange Sauce

Grease a 23cm diameter pudding mold with butter. Reserve

Bake the oven to 200°C (hot)

In a mixer, beat the egg whites and salt until soft peaks form (approximately 3 minutes)

Add the flour and continue beating until stiff peaks form (approximately 3 minutes)

Transfer to the prepared mold

Bake in the preheated oven until firm (about 10 minutes)

Let it cool

Unmold on a large plate

Cover with aluminum foil and refrigerate for about 2 hours

Prepare the sauce: In a small saucepan, combine the flour and orange juice

Mix well with a wooden spoon

Bring to medium heat and cook without stirring until the sauce thickens (about 5 minutes)

Let it cool

Add the egg yolks and cook over low heat, stirring constantly, until the sauce thickens and comes away from the sides of the pan (about 5 minutes)

Remove from heat

Strain through a sieve into a bowl

Mix in the grated orange peel

Let it cool

Avoid the orange over a surface

With a sharp knife, peel off the skin and pith, separating the flesh into gels

Discard the seeds

Dress the pudding with the orange gels and drizzle with the reserved sauce

Serve immediately

112 calories per serving