Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Orange Custard Pudding
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- #108280
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup sugar
2 cups milk
4 tablespoons flour (mix with cold milk until pourable)
3 beaten egg yolks
3 stiffly beaten egg whites
1 teaspoon butter
4 oranges cut up
directions
Mix milk and sugar in a saucepan and bring to a boil; remove from heat and stir in flour (this will thicken).
Add beaten egg yolks slowly so you don't cook them. Add butter.
Cool sauce then add stiffly beaten egg whites; pour over oranges.
added by
bigears
nutrition data
218 calories, 6 grams fat, 35 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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