Orange Pudding with Sauce

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

Heat over medium heat, stirring until the sugar dissolves

Bring to a boil, then reduce the heat and simmer until a caramel-like sauce forms

Remove from the heat and carefully add the remaining 1/2 cup water, allowing it to drizzle down the sides of the pan

Heat again, stirring until smooth

Let cool

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

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

Bring to a boil over high heat, then reduce the heat and simmer until it forms a smooth sauce

Remove from the heat and let cool

Beat the sugar, eggs, and egg yolks until thickened

Gradually add the warm milk mixture and stir in the Grand Marnier or Cointreau

Divide this mixture into ramekin-sized cups, each holding 1/2 cup

Place the cups on a baking sheet lined with hot water and bake for 30 minutes or until a knife inserted into the side comes out clean

Let cool

Transfer the puddings to a serving surface and refrigerate for at least 3 hours or overnight

Unmold the puddings, then serve warm, topped with sauce and orange slices

339 calories per serving