Welcome to my very first post on this blog! I’m thrilled to start with a recipe. It perfectly captures my love for vibrant flavors and comforting desserts. This recipe features Orange Caramel Pudding. This delicious treat combines the richness of classic caramel pudding. It also offers a refreshing citrus twist.
Imagine a silky, smooth custard. It is infused with the zesty essence of fresh oranges. It is topped with a layer of luscious, golden caramel that melts in your mouth. Each bite is a perfect balance of creamy and sweet. A burst of orange keeps it light and refreshing.
This pudding has always been one of my favorite desserts. I choose it when I want to impress guests. I also enjoy it when I want to indulge in something special. It’s simple to make. Yet, it is so elegant in presentation. The caramel cascades beautifully over the top as you flip it out of the mold. I can’t wait to share the full recipe and the tips that make it come out perfectly every time!
Stay tuned for more sweet creations. I hope you’ll try this recipe and fall in love with it. I have already fallen in love with it!
Preparation time: 15-20 minutes
Cooking time: 30-45 minutes
Ingredients
Granulated Sugar – 2 tsp (for the caramel)
Eggs – 3
Sugar powdered – ½ cup
Butter – 2 tsp
Milk – 1 cup
Fresh Orange juice – ½ cup
Orange zest – 1 tsp
All purpose flour / Maida – 4 tsp
Directions
For the caramel
- Spread 2 tsp of granulated sugar in the cooking pudding pan and switch on the flame to high
- The sugar begins to melt in a minute or two. Lower the flame to low as it melts.
- It will start to brown towards dark brown. Switch off the flame at this point.
- It will take a while for the caramel to liquify. Swirl the pan so that the caramel is spread out nicely.
- Keep it aside.
1. Combine powdered sugar (I used fine sugar), egg yolks and butter together until creamy using a electric hand mixer.
2. Add orange zest, flour, milk and orange juice. Combine well until fully incorporated.
3. Beat egg whites in a separate bowl until foamy & add it into the above egg yolk mixture.
4. Pour the prepared pudding mix into the prepared caramel pan. Cover the top with a Al-foil or a same sized lid.
5. Using a pressure cooker, add in 1 cup of water. Then place a stand inside & the pan over the stand.Cover the steamer lid without the whistle.
6. For induction cooking keep it on 7, for others keep on medium heat. After 30 minutes, open the lid, make a small hole on the foil & insert a skewer.
If it comes out clean. it’s done. If it hasn’t come out clean, let it cook for another 15 minutes on 7. Switch off the heat and let it rest without touching it for half an hour.
7. Remove the pan from the steamer, let it cool down. Once its cooled, refrigerate for 4 hrs or until you are ready to serve chilled.
To Serve:
+ Loose the edges of the pan with a table knife.
+ Carefully, invert it onto the serving plate.
Enjoy!! 🙂 Stay Healthy!
