Orange Pudding

Preheat the oven to 350°F (medium)

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

Bring to a boil over high heat until the mixture forms bubbles on the surface. Reserve

In a separate bowl, beat the confectioners' sugar, eggs, and egg yolks with an electric mixer (chicote) until thickened

Gradually add the warm milk mixture, add the liqueur, and mix well

Divide this mixture among seven ramekins, each holding 1/2 cup

Place the ramekins in a baking dish with hot water (bain-marie) and bake for 30 minutes or until a knife inserted into the side comes out clean

Transfer the ramekins to a wire rack and let cool

Refrigerate for at least 3 hours or overnight

PREPARE THE SAUCE: in a small saucepan, combine 1/2 cup water and confectioners' sugar and stir until dissolved

Bring to a boil over high heat without stirring until the mixture forms a caramel

Reduce the heat and let simmer, stirring occasionally, until smooth

Remove from heat and let cool

Peel the orange, removing the white pith

Cut into segments and place two segments without peel or seeds on each ramekin

Serve with the sauce

312 calories per serving