Pudín De Naranja

Recipe Ingredients

		Peel from 1/4 mandarin orange or tangerine
1/2 cup	99g / 3.5oz	Sugar - plus
1/4 teaspoon	1.3ml	Sugar - divided
4 cups	948ml	Milk
1		Cinnamon stick
2 tablespoons	30ml	Softened butter - plus
		More for preparing the baking dish
3		Egg yolks
2 cups	292g / 10oz	Fine crumbs from day-old pan dulce or cake
1/3 cup	53g / 1.9oz	Raisins
1/4 cup	23g / 0.8oz	Slivered almonds - chopped

Recipe Instructions

Heat the oven to 325 degrees. Butter a glass 7- by 11-inch baking dish.

Finely chop together the citrus peel and one-fourth teaspoon sugar. Set aside 1 tablespoon of the peel mixture for this recipe. Save the rest for another use.

Combine the milk, remaining sugar and cinnamon stick in a medium saucepan over medium heat and bring to a boil, stirring occasionally. Remove from heat and stir in the butter.

Place the egg yolks in a small bowl and beat with a fork to break up yolks. Gradually beat in some of the hot milk mixture, then return all of the combined egg and milk mixture to the saucepan. Remove the cinnamon stick and add the crumbs, raisins, almonds and peel mixture and stir to mix evenly.

Pour into the baking dish and bake for 50 to 55 minutes, until a knife inserted near the center comes out clean. Serve warm.

This recipe yields 8 to 10 servings.

Each serving: 209 calories; 5 grams protein; 26 grams carbohydrates; 1 gram fiber; 10 grams fat; 4 grams saturated fat; 87 mg. cholesterol; 62 mg. sodium.

Source:
The Los Angeles Times, 09-01-2004

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