| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Pudding | 4 | Servings | |
INGREDIENTS
| 1 1/3 | c | Pomelo or grapefruit juice |
| 1 1/2 | t | Cornstarch |
| 2/3 | c | Sugar |
| 3 | Eggs |
INSTRUCTIONS
1997 In a small bowl, combine 1 tablespoon of the pomelo or grapefruit juice and the cornstarch and stir until smooth. Put the remaining juice in a medium nonaluminum saucepan. Add the sugar, place over medium heat, and cook, stirring, until the sugar melts. Whisk in the cornstarch mixture and remove from the heat. With a whisk, lightly beat the eggs in a large bowl. Whisk the warm juice into the eggs. Pour the mixture into a 1 1/2-quart souffle dish and cover with aluminum foil, pressing the foil around the rim to seal. Put the souffle dish on the steamer rack, place over simmering water, cover, and steam until the pudding is set and a knife inserted into the center comes out clean, about 35 minutes. Remove the souffle dish from the steamer pot and let cool. Refrigerate until chilled. Serve cold. Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness Posted to MM-Recipes Digest V4 #054 by Linda Place <placel@worldnet.att.net> on Feb 22,
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 139.5mg
Sodium: 53.7mg
Potassium: 52.4mg
Carbohydrates: 34.5g
Fiber: <1g
Sugar: 33.4g
Protein: 4.7g