| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Kerr |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Arrowroot; (45ml) |
| 6 |
tb |
Granulated sugar; (90ml) |
| 2 |
c |
2%-fat milk; (472ml) |
|
|
Zest from 1/2 orange |
| 1 |
ts |
Vanilla; (5ml) |
| 1 |
|
8 oz contain liquid egg substitute |
INSTRUCTIONS
Blend the arrowroot and sugar in a small bowl. Add to 1/2 cup (118ml)
of the milk and stir until smooth.
Heat the remaining milk and orange zest in a heavy saucepan until
scalded. Add the arrowroot mixture and stir constantly until it
thickens, about 1 min. Stir in the vanilla and bring to the boil.
Remove from the heat and slowly drizzle in the egg substitute,
stirring constantly with a wire whisk. Strain into a serving bowl and
chill.
To serve, present in small dessert dishes or ramekins. This pudding
goes very well with fresh fruit, such as strawberries.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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