Rating: 5 stars
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  • 5 star values: 1
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  • 1 Rating
Jane Kirby and Leslie Pendleton

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Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the pudding. Preheat oven to 425º F.

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  • In a medium saucepan over low heat, melt the butter, then whisk in the orange zest, orange juice, sugar, cornstarch, salt, and egg yolks. Bring to a simmer over medium heat; cook, whisking constantly, until thickened, about 2 minutes. Pour into 4 ramekins or custard cups.

  • Whip up the meringue.In a bowl, beat the egg whites and sugar until the sugar dissolves and stiff, glossy peaks form. Spread the meringue over the puddings.

  • Bake until the meringue is browned, about 10 minutes. Set the puddings in a pan of ice water to cool, then refrigerate 1 hour or until cold.

Chef's Notes

  1. Whip up the meringue. In a bowl, beat the egg whites and sugar until the sugar dissolves and stiff, glossy peaks form. Spread the meringue over the puddings.
  2. Bake until the meringue is browned, about 10 minutes. Set the puddings in a pan of ice water to cool, then refrigerate 1 hour or until cold.

Nutrition Facts

calcium 40.7mg; 355 calories; calories from fat 24%; carbohydrates 62.7g; cholesterol 173.7mg; fat 9.7g; fiber 0.6g; iron 1mg; protein 5.7mg; saturated fat 4.8g; sodium 200.7mg.
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