Preparation time: 15-20 minutes
Cooking time: 30-45 minutes
Ingredients
Aluminium container pan
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.
+ As the sugar begins to melt in a minute or two, lower the flame to low & it will start to browning 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. Blend 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.