Orange Pudding | Fast, Easy and Economical

INGREDIENTS:

• 300 g of sugar
• 7 egg yolks
• 250 ml orange juice, freshly squeezed
• 150 g sugar for the caramel
• 1 glass of port wine for the caramel

PREPARATION:

Place the egg yolks and sugar in a bowl or bowl of an electric mixer. Turn on medium-high speed for 3 seconds or beat by hand for 5 minutes. Pour the orange juice in a stream. When the juice is finished, keep the mixer running for about 30 seconds until the mixture becomes foamy.

Using a long spoon, mix the mixture with gentle circular movements from top to bottom, until you no longer feel the sugar at the bottom. Cover the bowl with film and store in the refrigerator.

In a non-stick pan, make the caramel. Add 150 g of sugar over low heat. When it starts to melt and take on color on the sides, stir with a wooden spoon to mix and melt evenly.

When the caramel is no longer opaque, remove from the heat and slowly add the port wine, stirring vigorously between each addition (it will foam a lot).

Put it back on the heat until the caramel gets darker (be careful not to let it burn).

Pour the caramel into the pudding mold, covering the central cone and spreading it around the sides using a wooden spoon.

Remove the mixture from the refrigerator and stir gently with a fork. Strain the mixture through a fine sieve, directly into the caramelized mold. Cover and place in a pan that fits the mold, with two fingers of water at the bottom, already boiling slightly (the mold must be firm on the bottom and not float in the water). Cover the pan and cook the pudding over medium heat for around 40 minutes.

Lift the lid of the pan and test whether the pudding is cooked well by touching it with your finger. The texture should be firm and smooth.

Once cooked, remove the pan from the pan and let it cool. When it is cold, place it in the fridge and remove it the next day.