1 cup of water (240 ml)
1 1/2 cups of sugar (270 g)
Butter for greasing
2 cups of freshly squeezed orange juice (480 ml)
1 cup of heavy cream (240 ml)
6 large eggs, lightly beaten
For the caramel sauce
1 cup of sugar (180 g)
1/2 cup of water (120 ml)
1 cup of water (240 ml)
1 1/2 cups of sugar (270 g)
Butter for greasing
2 cups of freshly squeezed orange juice (480 ml)
1 cup of heavy cream (240 ml)
6 large eggs, lightly beaten
For the caramel sauce
1 cup of sugar (180 g)
1/2 cup of water (120 ml)
In a medium-sized saucepan, bring the water and sugar to a boil over high heat, stirring until dissolved
Remove from heat and let cool slightly
Preheat oven to 200°C (hot)
Grease a 22 cm diameter cake pan with butter
Combine the cooled orange juice mixture, heavy cream, and eggs in a bowl
Stir until smooth
Strain through a fine-mesh sieve into the prepared cake pan
Place the cake pan in a large baking dish with water and bake at preheated oven temperature without letting the water boil
If necessary, add a little cold water
Bake for about 30 minutes or until the pudding is firm on the edges but still creamy in the center
Remove from heat and let cool slightly
Refrigerate for approximately 2 hours
Unmold onto a plate
Prepare caramel sauce: In a medium-sized saucepan, melt sugar over medium heat, stirring until golden brown
Add water gradually, stirring constantly
Remove from heat and let cool slightly
Serve with the pudding
271 calories per serving
