Wednesday, January 5, 2011

Orange custered Pudding

cup of sugar.
¼ cup of cornstarch.
Pinch of salt.
1 ½ cups of orange juice.
3 medium egg yolks, beaten.
1 cup of plain yoghurt.
2 tablespoons of margarine.
2 teaspoons of orange peel, finely shredded.
2 cups of fresh orange segments.
Combine the sugar, cornstarch and salt; then stir in the orange juice.

Cook and stir until bubbly.

Gradually stir 1 cup of the mixture into the yolks.

Return to the pan and cook for a further 2 minutes.

Remove from heat and stir in the yoghurt, margarine and shredded orange peel.

Cover and chill.

Stir in the orange segments before serving

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