Orange Meringue Puddings
2 tablespoons unsalted butter
Zest of 1 orange
2 cups fresh orange juice
1/3 cup plus 1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
3 egg whites
Preheat oven to 425° F. In a medium saucepan over low heat melt 2 tablespoons unsalted butter, then whisk in the zest of 1 orange, 2cups fresh orange juice, 1/3 cup sugar, 1/4 cup corn-starch, 1/4teaspoon salt, and 3 large egg yolks. Bring to a simmer over mediumheat; cook, whisking constantly, until thickened, about 2 minutes.Pour into 4 ramekins or custard cups.
In a bowl, beat 3 egg whites and 1/2 cup sugar until the sugardissolves and stiff, glossy peaks form. Spread the meringue overthe puddings. Bake until the meringue is browned, about 10 minutes.Set the puddings in a pan of ice water to cool, then refrigerate 1 hour or until cold.
Makes 4 servings
Becky's Notes:
I made this a few times when we lived in S. Korea and loved it. It is super easy, too!