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Serves 4

October 2010

Orange-caramel crème pudding with citrus fruits

Ingredients

Photo of Orange-caramel crème pudding with citrus fruits Orange SyrupEgg MilkCitrus Fruits

Preparation

Orange Syrup
Place the sugar and cold orange juice in a casserole, stir together and then bring to the boil without stirring. Reduce the heat, and allow the casserole to simmer while occasionally moving to and fro, until a golden-brown caramel has been formed. Quench with the hot orange juice, and simmer without the lid until a syrupy consistency, and then distribute into the prepared moulds.

Egg Milk
Bring the milk to the boil with the orange zest. Stir the egg together well with the sugar in a bowl. Then stir the hot orange milk under the egg mixture and distribute into the moulds. Place the moulds in the Durotherm and add hot water using a measuring cup until the moulds are ¾ deep in water. Now place the baking paper over them and cover. Then turn on the heat and cook for 10 minutes just below the boiling point.

Now place the Durotherm in the insulation ring for 40 minutes. At the end of the cooking time, remove the moulds from the Durotherm and place in the refrigerator for at least 4 hours (it is best to let them cool down overnight).

Shortly before serving, loosen the edge of the moulds with a small knife, and carefully turn the orange-caramel crèmes onto a plate and garnish with the citrus fruits.

Citrus Fruits
Fillet the fruit or cut into cubes and marinate with a little icing sugar.

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This recipe is credited to Rudolf Lehmann Kuhn Rikon AG