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Orange Caramel Pudding

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  Sugar 1 1⁄4 Cup (20 tbs)
  Butter 2 Tablespoon
  Salt 1 Teaspoon
  Grated orange rind 1⁄4 Teaspoon
  Eggs 6 , separated
  Flour 1⁄4 Cup (4 tbs)
  Orange juice 1 1⁄4 Cup (20 tbs)
  Orange 1 , sliced
  Whipped cream 2 Tablespoon

Melt 1/2 cup of the sugar in small skillet over low heat until light brown syrup is formed, stirring constantly.
Pour into bottom of a 1 1/2 -quart casserole.
Cream butter with remain-ing 3/4 cup sugar until light.
Add salt and rind.
Add egg yolks, one at a time, beating well after each addition.
Add flour and mix well.
Stir in orange juice.
Beat egg whites until very stiff.
Fold orange mixture into egg whites.
Pour over syrup in casserole.
Place in pan of hot water that comes to half the depth of the casserole.
Bake in a 350° F oven for about an hour or until the top is firm when touched with the finger.
Cool and chill.
If desired, garnish the pudding with orange slices and whipped cream

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2050 Calories from Fat 585

% Daily Value*

Total Fat 66 g101.1%

Saturated Fat 31.7 g158.6%

Trans Fat 0 g

Cholesterol 1376.2 mg458.7%

Sodium 2373.5 mg98.9%

Total Carbohydrates 329 g109.6%

Dietary Fiber 5.4 g21.6%

Sugars 294.5 g

Protein 45 g89.1%

Vitamin A 63.9% Vitamin C 380.4%

Calcium 29.6% Iron 43.1%

*Based on a 2000 Calorie diet

Orange Caramel Pudding Recipe