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- Ingredients
- Recipe
- (Caramel) Sugar6 tablespoon
- orange juice1/2 cup
- (pudding) eggs3 unit(s)
- condensed milk (can)1 unit(s)
- Same measure of whole milk1 unit(s)
- Zest of 2 Bahia oranges2 unit(s)
- 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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