Clementine Custard Pudding
This fabulous winter pudding separates into cake and sauce as it bakes.
Serve warm or cold. You can use mandarins or tangerines too.
Ingredients:
- 1/2 cup clementine juice
- 2 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 2 teaspoons grated clementine rind
- 3 eggs, separated
- 3 tablespoons all-purpose flour
- 1 cup light cream
- Pinch salt
- 1 tablespoon icing sugar
Steps:
- Preheat oven to 350 F°
- Heat clementine juice in a pot over medium heat and reduce to ¼ cup. Cool.
- Beat butter using an electric mixer or food processor until light. Gradually beat in sugar until light and fluffy. Beat in clementine rind, then egg yolks one at a time.
- Stir flour into batter, alternating with clementine juice and cream. Mix well after each addition.
- In a separate bowl, beat together egg whites and salt until soft peaks form. Fold into clementine mixture. Pour batter into a greased 4-cup soufflé dish (or individual soufflé dishes. Place in a baking pan and fill pan with hot water halfway up the soufflé dish.
- Bake for 35 minutes (test individual ones after 20 minutes) or until top is set. The bottom will still be liquid.
- Sift icing sugar over top and serve hot. Serves 4.