Creamy Orange Pudding

Preheat the oven to 250°C (very hot)

Wash and slice the oranges, being careful not to damage the skin

Use a citrus squeezer or do it manually, then reserve 1 cup of juice

Clean the inside of the orange peels, removing any remaining pulp. Reserve

In a medium saucepan, melt the butter over high heat

Add the flour and mix for 1 minute

Join in the sugar, reserved orange juice, and heavy cream

Cook, stirring constantly, until it thickens (around 10 minutes)

In a small bowl, add a little of the cooled cream and stir in the egg yolks

Return the mixture to the saucepan and cook, stirring constantly, until it thickens again

Remove from heat and cover with plastic wrap to prevent formation of skin

Let cool

In a stand mixer, whip the egg whites until stiff peaks form

Add to the reserved orange cream and mix delicately

Distribute the cream among the reserved orange peels and bake in a preheated oven at 250°C (around 7 minutes)

Remove from heat and serve immediately

133 calories per serving

Note: The orange cream can be prepared up to 12 hours in advance, leaving only the addition of egg whites and baking in the oven just before serving.