For the pudding, 14 eggs, 1 cup of sugar, 1 1/2 cups of freshly squeezed orange juice, 1 tablespoon of grated orange zest,
For the caramel, 1/2 cup of sugar
For the pudding, 14 eggs, 1 cup of sugar, 1 1/2 cups of freshly squeezed orange juice, 1 tablespoon of grated orange zest,
For the caramel, 1/2 cup of sugar
In a bowl, combine the eggs and sugar, whisking well with a spoon, without beating
Add the freshly squeezed orange juice and grated orange zest. Reserve
In a 9-inch round baking dish, place the sugar and put it over medium heat until caramelized
Pour the reserved orange mixture into the baking dish and bake in a preheated oven (400°F) with a water bath (lower rack of the oven)
Bake until firm, then remove from the oven and let cool
If the pudding doesn't release easily, warm the bottom of the baking dish over low heat to loosen the caramel
Let it rest for 10 minutes.
