Hands-On Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 4

How to Make It

Step 1

Make the pudding. Preheat oven to 425º F.

Step 2

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.

Step 3

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.

Step 4

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.

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