06/01/2022
Ingredients:
• 1 can of condensed milk
• 1 can (same measure) of natural orange juice
• 4 eggs
• 1 cup (tea) of sugar
• ¼ cup (tea) of water
• orange zest (optional)
Preparation mode
1. Remove orange zest before squeezing to extract juice. Reserve the rinds and juice.
2. In a blender, place the can of condensed milk and measure, with the same can, the orange juice. Add the eggs and beat well.
3. If you prefer a smoother pudding, without holes, beat these ingredients in a large bowl with the help of a wire whisk, but do it slowly so the cream doesn't foam.
4. Next, preheat the oven to 180°C.
5. Place the sugar and water in a thick pan and heat until a caramel forms.
6. Keep it on low heat so you don't risk burning the sugar and making your recipe bitter.
7. As soon as the mixture starts to brown, remove from the heat and place in a 22cm diameter pan with a hole in the middle.
8. At this point, be very careful and hold the pudding mold with a thermal glove or a dry dish towel.
9. Be careful when transferring the caramel to the mold, after all, it is extremely hot.
10. With the mold already caramelized, place the pudding mixture on top.
11. For the bain-marie, prepare a larger mold with 1/3 of the water capacity and place the pudding mold over the water.
12. Put the pudding in the oven for about 50 minutes in a bain-marie.
13. So, when taking it out of the oven, let it cool completely to unmold.
14. Then, turn the mold over a flat plate to unmold the pudding and decorate with the orange peels.