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Orange Pudding

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Preparation time
5 mins
Cooking time
1 hour 15 mins
Serves
Serves 4 - 6

Method

  1. Place the eggs and sugar in the bowl of the electric mixer. Connect at medium-high speed for 3 seconds. Slowly pour the orange juice. When you finish the juice, keeps the mixer running for about 30 seconds until the mixture becomes frothy.

  2. With a long spoon, wrap the mixture with smooth circular movements from top to bottom, until the sugar is no longer felt at the bottom.

  3. Cover the bowl with foil and store in the refrigerator.

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

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

  6. Put it back on the stove until the caramel is darker (be careful not to let it burn).

  7. Pour the caramel in the form of pudding, covering the central cone and spread it on the sides with the help of a wooden spoon.

  8. Remove the mixture from the refrigerator and stir with a fork gently. Strain the mixture through a fine strainer, directly into the caramelized form. Cover and place in a pan where the shape fits, with two fingers of water on the bottom, already slightly boiling (the shape should be firm on the bottom and not float in the water).

  9. Cover the pan and cook the pudding over medium heat for about 40 minutes.

  10. Lift the lid of the pan and test whether the pudding is well cooked by touching it with your finger. The texture must be firm and smooth. Once cooked, remove the pan shape and let it cool.

  11. When it is cold, place it in the refrigerator and unmold the next day.

Recipe Video