Orange Pudding Recipe
Ingredients
| Eggs | 2 , separated | |
| Cream of tartar | 1⁄8 Teaspoon | |
| Honey | 1⁄4 Cup (4 tbs) (Divided) | |
| Orange juice | 1⁄2 Cup (8 tbs), freshly squeezed | |
| Cornstarch | 2 Tablespoon | |
| Skim milk | 1 Cup (16 tbs) (Divided) | |
| Orange extract | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 104 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0.57 g2.8%
Trans Fat 0 g
Cholesterol 71.3 mg23.8%
Sodium 44.6 mg1.9%
Total Carbohydrates 19 g6.4%
Dietary Fiber 0.11 g0.45%
Sugars 14.1 g
Protein 4 g7.2%
Vitamin A 2.5% Vitamin C 18%
Calcium 6% Iron 2.5%
*Based on a 2000 Calorie diet
Directions
1 Preheat the oven to 350°Fahrenheit.
2 Spray a 1 1/2-quart casserole with vegetable spray.
MAKING
3 In a medium-size bowl, add egg whites and beat until foamy.
4 Add in cream of tartar and continue beating until stiff peaks form.
5 Drizzle the mixture with 1 tablespoon of honey and beat just until blended.
6 In a medium-size bowl, beat the egg yolks.
7 Blend in orange juice along with the remaining honey.
8 In a separate bowl, combine cornstarch with 1/4 cup of the skim milk.
9 In a medium-size saucepan, heat the remaining milk to scalding.
10 Add in the cornstarch mixture and cook over low heat until thickened.
11 Remove from the heat.
12 Very slowly pour 1 cup hot mixture in to egg yolk mixture.
13 Whisk into remaining hot milk mixture.
14 Cook over low heat, stirring constantly until thickened.
15 Remove from heat and allow to cool.
16 Gradually fold in egg whites and extract.
17 Into the prepared casserole, pour the mixture.
18 In a pan of hot water, place the casserole
19 Bake on the middle shelf of the oven, for about 45 minutes until the pudding is well browned.
SERVING
20 Serve warm.
Chef
