Orange Pudding Cake
Cuisine: Southern
  • 3 medium eggs, separated
  • ⅓ cup orange juice
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 2 tablespoons butter, melted & cooled
  • zest from one medium orange
  • 3 tsps. corn starch
  • ¼ cup flour
  • ¾ cup whole milk
  1. Preheat oven to 325 degrees. Butter ramekins
  2. Beat egg yolks, orange juice, milk, sugar, vanilla, butter & salt until smooth.
  3. Stir together orange rind, cornstarch & flour and gradually add to mixture until smooth.
  4. Beat egg whites to a soft peak.
  5. Take a couple of spoonfuls & beat into the mixture until smooth to lighten it then fold the remaining egg white into the mixture.
  6. Ladle the mixture into the ramekins starting with the ladle at the bottom of the mixing bowl & coming up to the top. This is to ensure that each ramekin has some liquid & some egg white.
  7. Place ramekins in a pan with about 1 inch of water in the bottom, cover with foil and bake for about 40 minutes.
  8. They should still have a little wiggle in them when you remove them from the oven.
  9. Let cool for an hour before serving.
You may substitute lemon juice & zest for this recipe.
Recipe by The FrangloSaxon Cooks at