Orange Pudding with Syrup

Make the syrup: In a small saucepan, combine the sugar and 1/2 cup of water

Stir until the sugar dissolves

Bring to a boil over high heat, then reduce the heat and simmer until the syrup forms a smooth caramel-like consistency

Remove from heat and carefully add the remaining water, allowing it to flow down the sides of the pan

Bring back to a simmer and cook until smooth

Let cool

Make the pudding: Preheat the oven to 350°F (moderate)

In a saucepan, combine the milk, heavy cream, and grated orange zest

Heat over medium heat until it reaches a boil (when bubbles form around the edges of the pan)

Remove from heat and let cool

Beat the sugar, eggs, and egg yolks together until well combined

Add the warm milk mixture and orange liqueur, stirring to combine

Divide this mixture into small ramekin cups that can hold 1/2 cup each

Place the cups in a baking dish with hot water and bake for 30 minutes or until the pudding is set

Transfer the puddings to a surface and let cool

Refrigerate for at least 3 hours or overnight

Peel the oranges, removing the white membrane

Cut into slices and place on top of the puddings with the syrup

339 calories per serving