Orange Pudding

Peel an orange and cut the peel into thin strips

In a pot, simmer the strips in boiling water for 10 minutes

Drain and cut the strips into very fine shreds

Preheat the oven to moderate temperature (170°)

In one bowl, whisk together the milk, artificial orange extract, and vanilla extract

In another bowl, beat the eggs well and add them to the milk mixture, stirring well

Strain through a fine-mesh sieve and combine with the orange peel shreds

Spread the mixture onto individual baking dishes or ramekins and place in a water bath

Bake in a water bath for 1 hour

Remove from the oven and let cool

Refrigerate

Peel another orange, removing only the white skin, and collect the juice in a bowl

Cut off the pithy membranes between the orange segments and refrigerate them with their juices

Just before serving, drain the orange slices well and arrange them decoratively on top of the pudding

If desired, unmold onto a chilled plate, garnish with orange slices, and drizzle with a little juice and liqueur

Finish by garnishing the pudding with small holly leaves

Serve 4 ways.