Orange Pudding

Name: Orange Pudding
Yield: 16
Ingredients: 1 cup of water (240 ml); 1 1/2 cups of sugar (270 g); Butter for greasing; 2 cups of orange juice (480 ml); 1 cup of heavy cream (240 ml); 6 lightly beaten eggs; For the caramel; 1 cup of sugar (180 g); 1/2 cup of water (120 ml)

1
1 cup of water (240 ml)
2
1 1/2 cups of sugar (270 g)
3
Butter for greasing
4
2 cups of orange juice (480 ml)
5
1 cup of heavy cream (240 ml)
6
6 lightly beaten eggs
7
For the caramel
8
1 cup of sugar (180 g)
9
1/2 cup of water (120 ml)

Ingredients

1
1 cup of water (240 ml)
2
1 1/2 cups of sugar (270 g)
3
Butter for greasing
4
2 cups of orange juice (480 ml)
5
1 cup of heavy cream (240 ml)
6
6 lightly beaten eggs
7
For the caramel
8
1 cup of sugar (180 g)
9
1/2 cup of water (120 ml)

Directions

1
In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until dissolved
2
Let it simmer without stirring until it reaches the desired consistency (test by drizzling some between your fingers; if it flows smoothly, it's ready)
3
Remove from heat and let cool
4
Preheat the oven to 400°F (quente)
5
Grease a 22 cm diameter mold with butter
6
Add to the cooled mixture orange juice, heavy cream, and eggs, stirring until combined
7
Strain through a sieve and pour into the prepared mold
8
Place the mold on a baking sheet with water (bain-marie) and bake in the preheated oven without letting the water boil
9
If it boils, add a little cold water
10
Bake for 30 minutes or until the pudding is firm around the edges but creamy in the center
11
Remove from heat and let cool
12
Chill in the refrigerator for about 2 hours
13
Unmold
14
Make the caramel: In a medium saucepan, bring the sugar to a boil over medium heat, stirring, until it reaches the desired consistency
15
Add water gradually, stirring, until it thickens slightly
16
Remove from heat and let cool
17
Serve with the pudding
18
271 calories per slice