How to make
The sugar and orange peel are grinded in a blender or coffee grinder. This way, the citrus aroma unfolds superbly.
Beat the eggs, until a liquid, but not foamy mixture is obtained. Pour the milk, orange juice and aromatic sugar over them. Everything is mixed well.
Pour the caramel topping on the bottom of the pudding mold. You can also prepare homemade caramel from 2-3 tbsp. sugar and a few drops of water.
Crumble the muffins carelessly and into bulky pieces on top and pour the liquid mixture on them.
The pudding is baked in a water bath at a very low temperature of 250°F (120°C) for about an hour and a half. If it is still liquid, the temperature rises slightly (up to 280°F (140°C)) and the baking continues, until it is fully baked. This is established, by shaking the mold and it should only shake slightly.
The orange pudding is left to cool in the baking pan with water and then stored in the refrigerator for 3-4 hours or 1 night.
To turn it onto a tray, slide a damp knife along the edges, which will make the procedure much easier and will not ruin the beautiful appearance of the dessert.
Enjoy!
