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 slightly beaten eggs
For the caramel
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 orange juice (480 ml)
1 cup of heavy cream (240 ml)
6 slightly beaten eggs
For the caramel
1 cup of sugar (180 g)
1/2 cup of water (120 ml)
In a medium 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 400°F (200°C)
Grease a 9-inch pie dish with butter
Combine the cooled orange juice, heavy cream, and eggs
Stir well
Pour into the prepared pie dish
Bake for approximately 30 minutes or until set but still creamy in the center
Remove from oven and let cool
Chill in refrigerator for about 2 hours
Unmold onto a plate
To make the caramel: In a medium saucepan, combine sugar and water
Bring to a boil over medium heat, stirring occasionally
Reduce heat and simmer until caramel is golden brown, about 10 minutes
Remove from heat and let cool slightly
Serve with pudding
(271 calories per serving)
