Orange Custard Pudding
|Eggs||3 , separated|
|Sugar||1 Cup (16 tbs)|
Peel and skin the sections of oranges, and marinate in a little sugar.
Let set while mixing other ingredients.
Simmer milk, but do not boil.
Mix flour, egg yolks and sugar.
Add slowly to milk, stirring constantly.
Cook to desired thickness.
Pour into a 1 1/2-quart Pyrex casserole, and add vanilla.
Stir in orange sections.
Beat whites until stiff, and use as a topping.
A fourth egg white may be added, if desired.
Brown quickly in a very hot oven.
Chill, and serve ice cold.