Recipe courtesy of Sandra Lee
This is a quick, easy dessert. The nice thing about it is that it is made with pantry staple ingredients
1/4 cup sugar
1 orange, juiced and zested
1/4 cup flour
1/4 teaspoon salt
1/2 cup milk
Preheat oven toe 325 degrees. Put a tea kettle of water on to boil.
Separate the eggs, putting the whites in a larger bowl.
Using a mixer, beat the whites until they form stiff peaks.
Zest the orange.
Squeeze the juice from the orange.
Add the sugar to the egg yolks and beat until dissolved. The color should turn pale yellow.
Add the orange zest and juice.
Sift the flour and salt and add to the egg yolk mixture.
Add the milk and stir until combined.
Gently fold in the egg whites.
Spray ramekins with cooking spray and place in a casserole dish. Spoon pudding into ramekins . Add boiling water until it reaches halfway up the ramekins. Bake until set 20-22 minutes.
Allow to cool a bit before serving. Voila!
Preheat oven to 325 degrees. Set a tea kettle filled with water on the stove and bring to a boil. Spray 4 ramekins with cooking spray.
Separate the eggs, putting the whites in a larger bowl. Whip the egg whites until the hold stiff peaks. Set aside. to the yolks, add the sugar and beat until the sugar is dissolved and the color has turned pale yellow. Add the orange zest and juice. Sift the flour and salt and mix in well. Add the milk and stir until combined.
Fold the whites into the yold mixture. Divide the batter among the ramekins. Place ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, 20-22 minutes. Remove ramekins from the water bath and allow to cool a bit before serving.