Madeleine Kamman

Orange and Cranberry Pudding

Preparation info
  • LFR—

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Use any jam you like to flavor the egg whites; I use marmalade here, but you could just as well use strawberry preserves in the custard and top the finished pudding with a fine diced strawberry compote or any other jam/preserve/fruit compote combination you like, This dessert must be consumed within 24 hours of its making.

Ingredients

  • 1 tablespoon cornstarch
  • 1 cup cold skim milk
  • Pinch of

Method

Mix the cornstarch and cold milk with the salt in a saucepan. Bring to a boil, reduce the heat to medium, and cook, stirring constantly, until the mixture has boiled and acquired the consistency of a light pudding. Cool completely. Whisk in the Grand Marnier. Cover with plastic wrap to prevent the formation of a skin.

Melt the marmalade in a saucepan over medium heat, strain the rinds o