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🍰 Orange Pudding with Pistachios

229 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the oranges under hot water and pat them dry.
  2. 2. Finely grate the zest from one orange.
  3. 3. Peel four thin strips of zest from the same orange using a vegetable peeler.
  4. 4. Place the orange zest strips in a small bowl and cover with cling film.
  5. 5. Cut all oranges in half.
  6. 6. Cut four thin slices from one unpeeled orange half.
  7. 7. Squeeze the juice from the remaining orange halves.
  8. 8. Measure out 400 milliliters of orange juice.
  9. 9. Pour the juice through a fine sieve into a mixing bowl.
  10. 10. Add half of the sugar.
  11. 11. Adjust sweetness to taste with liquid sweetener if desired.
  12. 12. Add the eggs.
  13. 13. Beat the mixture with the beaters of a hand mixer until creamy, but not foamy.
  14. 14. Fold in the grated orange zest.
  15. 15. Rinse four ovenproof molds (approx. 150 ml each) or tall cups with cold water.
  16. 16. Set the molds aside.
  17. 17. Melt the remaining sugar in a pan over medium heat, stirring constantly.
  18. 18. Allow the sugar to caramelize until golden brown.
  19. 19. Carefully pour about two-thirds of the caramel into the prepared molds.
  20. 20. Turn the orange slices in the remaining caramel.
  21. 21. Remove the orange slices.
  22. 22. Let the orange slices cool on a wire rack or on aluminum foil.
  23. 23. Distribute the orange-egg mixture evenly among the molds.
  24. 24. Place the molds in a pot with boiling hot water.
  25. 25. Ensure the molds stand about three-quarters in the water.
  26. 26. Place a lid on the pot.
  27. 27. Let the puddings set over low heat for 35 to 40 minutes.
  28. 28. Carefully insert a wooden skewer into the center of a pudding.
  29. 29. If the skewer comes out clean, the pudding is done.
  30. 30. Remove the molds from the pot.
  31. 31. Let the puddings cool for at least two hours.
  32. 32. Chop the pistachios with a large knife.
  33. 33. Cut the orange zest strips into very thin strips (julienne).
  34. 34. Carefully run a sharp knife around the edge of the molds to loosen the puddings.
  35. 35. Turn out the puddings onto plates.
  36. 36. Garnish each pudding with one caramelized orange slice.
  37. 37. Add orange julienne.
  38. 38. Add pistachios.
  39. 39. Serve the pudding.

Nutrition per serving