Orange pudding with caramel

2_17180 Orange PUDDING with CARAMEL SAUCE INGREDIENTS for 4 PEOPLE 20 g butter, an orange, 25 cl of fresh cream, 3 eggs, 3 egg yolks, 1 cup of sugar, 25 cl of whole milk.

For the caramel: 200 g caster sugar.

Preheat oven to 180° c melt the butter and cover the bottom and edges of a mold of 20 cm in diameter.

Check out the orange peel looking to form a long Ribbon and thickly.

Pour the cream and zest in a pan and bring to the boiling point; remove from heat, let cool, then passed the preparation to the strainer.

Meanwhile, prepare caramel sauce: mix 12, 5 cl of water and sugar in a pot with thick bottom.

without ceasing to stir, bring to a boil, then lower the heat and let it cook for 4 minutes, soft-focus: the dough should take the consistency of golden brown syrup.

Spread the caramel on the bottom of the mold.

With the help of an electric mixer, beat at maximum power, the eggs, yolks and sugar in the mixture is thick and white.

Without ceasing to stir, add, little by little, the milk.

Pass the mixture through a strainer over the mold; place it on a plate to grill larger and with high edges and pour hot water around: the water should reach halfway.

Cook for 45 minutes in hot oven: the mixture must be very hard.

Let cool the mold at room temperature and keep aside, at least for 8 hours in the refrigerator.

Put the pudding on a serving platter and cut it as if it were a cake.