| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Pudding |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Pomelo or grapefruit juice |
| 1 1/2 |
ts |
Cornstarch |
| 2/3 |
c |
Sugar |
| 3 |
lg |
Eggs |
INSTRUCTIONS
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, 1997.
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