| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking wit, Desserts, Reg 4 | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Fresh orange juice; about 1 med orange |
| 1 | ts | Cornstarch |
| Juice of 1 lemon | ||
| 1/4 | c | Sugar |
| 2 | lg | Eggs |
| Sweetened whipped cream; optional |
INSTRUCTIONS
Water level medium Stir together 1 tablespoon of the orange juice and the cornstarch in a small bowl. Combine the remaining orange juice, the lemon juice, and sugar in a saucepan and heat, stirring over medium heat until the sugar just dissolves; (don't allow the juice to boil). Give the cornstarch mixture a stir, whisk into saucepan and cook whisking for a few seconds, until the mixture thickens. Remove from the heat. Whisk the eggs in a medium bowl until well mixed and frothy. Whisking constantly, gradually add a few tablespoons of the hot juice mixture into the eggs, then add the rest of the juice mixture. Pour the mixture into 2 Pyrex cups (about 6 oz. each) and cover each with a square of aluminum foil. Place the cups in the steaming basket, cover and steam until the puddings are set, about 20 mins. Serve hot or refrigerate until cold. Top with whipped cream if desired. Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Feb 26, 1998
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