Vanilla Pudding with Orange Sauce

Grease a 23 cm pudding mold with butter. Reserve

Preheat the oven to 200oC (hot)

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

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

Transfer to the prepared mold

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

Let it cool

Unmold onto a large plate

Cover with aluminum foil and refrigerate for about 2 hours

Prepare the sauce: In a small saucepan, combine the sugar and orange juice, mixing well with a spoon, bring to medium heat and cook, stirring occasionally, until the point of paste (around 5 minutes)

Remove from heat

Let it cool

Add the egg yolks and cook over low heat, stirring constantly, until thickened and separated from the bottom of the saucepan (around 5 minutes)

Remove from heat

Strain through a fine-mesh sieve into a bowl

Add the grated orange peel, mix well, and let it cool

Place the orange on a surface and, with a sharp knife, peel it, removing both the pulp and white skin

Slide the knife between the pulp and pith, removing it and separating into sections

Discard the seeds

Decorate the pudding with orange sections and drizzle with reserved sauce

Serve immediately

112 calories per slice