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Melt the sugar over low heat, then carefully pour in the orange juice, as soon as it turns into a caramel, spread it in the pudding mold.
In a container, beat the eggs and orange zest well with a fouet (wire whisk) then add milk, condensed milk, mix lightly so as not to add air, that way your pudding will be smooth.
Place the pudding in the already caramelized form, cover with aluminum foil.
Take your pressure cooker and add less than half water ex: my pot is 4.5 liters.
Place the pudding mold inside the pan. Note: the mold has to be small, to fit comfortably inside the pan eg the one I used is 20 x 9 cm.
I only put in 1.5 liters of water, and that was enough.
As soon as you place the form covered with aluminum foil inside the pan with the water, close the pan and turn the heat on medium to high, for 8 minutes, ending the 8 minutes, turn off and only open after it has cooled down completely, the heat inside from the pan will finish cooking the pudding.
Remove the pan and aluminum foil, you will see a firm pudding, take it to freeze completely, then just uninform and enjoy. Enjoy your food!
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