Orange Pudding

In a medium-sized bowl, beat the egg whites until stiff peaks form

Gradually add 2 tablespoons of sugar, whisking until stiff and smooth

In a separate bowl, cream together the butter or margarine with the remaining sugar

Add the yolks, frozen orange juice, and vanilla extract

Whisk until well combined

Add the flour and milk, whisking until smooth and creamy

Fold in the egg whites and mix carefully to avoid deflating

Distribute into 6 individual ramekins coated with butter or cooking spray

Place in a large bath of simmering water (150°F) for 30 minutes, or until the pudding returns to its normal shape when pressed

Remove from heat and let cool completely

Unmold and serve.