INGREDIENTS

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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