Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 can sweetened condensed milk
- Equal volume of freshly-squeezed orange juice
- 3 eggs
- 1 tsp orange zest
- 1 cup sugar (for the caramel)
- 1 8-inch ring mold
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Directions
Place 1 to 2 inches of water in a roasting pan.
Place the pan in the oven and preheat to 325°.
Put the sugar in the ring mold.
Place the mold directly over medium heat.
Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Be careful not to burn the sugar and yourself.
Let the mold cool.
Combine the condensed milk, orange juice, orange zest and eggs in a blender.
Whip (I like to use the frappe button in my blender) until smooth.
Pour this mixture into the mold and place it in the center of the roasting pan with water.
Bake the pudim for about one hour (it will depend on your oven).
It will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).