Lemon Pudding Served in Orange Cups
1 1/3 cups sugar
1/3 cup cornstarch
2 cups water
3 large eggs, beaten
1/3 cup lemon or key lime juice
1 tablespoon butter
large oranges, cut in half (3-4)
mint leaves for garnish
In batter bowl, combine sugar, cornstarch, and water.
Microwave on high for 2 minutes. Whisk well. Microwave
another 2 minutes and whisk well. Repeat for 30-60
seocnds more until slightly thickened and starting
to take on a clearer or shiny look. In meantime, whisk
the eggs, and then whisk a little of the thickened
cornstarch mixture into them to heat them without
cooking the yolks. Whisk the heated eggs back into
the remaining hot mixture. Microwave another 2 minutes,
and then whisk very well. Mixture should be thickened
like a pudding consistency. Whisk in the lemon juice
and butter. Cool slightly. Spoon into the hollowed
out orange shells, or into ramekins. Chill. Serve,
garnished with the mint leaves. |
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