For the caramel sauce: half cup of sugar
For the pudding: one cup of milk, one cup of heavy cream, rind of one orange, grated, half cup of sugar, 3 large eggs, 3 large egg yolks, 2 tablespoons of orange liqueur (Grand Marnier or Cointreau), and 2 oranges
For the caramel sauce: half cup of sugar
For the pudding: one cup of milk, one cup of heavy cream, rind of one orange, grated, half cup of sugar, 3 large eggs, 3 large egg yolks, 2 tablespoons of orange liqueur (Grand Marnier or Cointreau), and 2 oranges
Prepare the caramel sauce: in a small pan, combine the sugar and one-half cup of water
Just stir to dissolve the sugar
Bring to a boil over high heat, then reduce the heat and let it form a smooth caramel
Remove from heat and carefully add one-half cup of water, allowing it to flow down the sides of the pan
Return to low heat and stir until the sauce is smooth
Let cool
Make the pudding: preheat the oven to 350°F (moderate)
In a pan, combine the milk, heavy cream, and grated orange rind
Bring to a boil over high heat, then reduce the heat and let it simmer until it thickens slightly
Beat the sugar, eggs, and egg yolks until smooth
Gradually add the hot milk mixture and the liqueur
Divide this mixture among 12 ramekins or small cups
Place the ramekins in a baking dish with hot water and bake for 30 minutes or until inserting a knife along the side, it comes out clean
Transfer the puddings to a wire rack and let cool
Chill the puddings in the refrigerator for at least three hours before serving, or overnight
Peel the oranges, removing the white membrane
Cut them into slices and place them over the puddings with the caramel sauce
Serve immediately
Each portion contains approximately 339 calories.
