MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Pudding
Categories: Puddings
Yield: 1 Pudding

3 Oranges
5 Eggs (3 whole, 2 yolks)
1 c Sugar
2 c Butter; soft
1 Batch pastry

Prepare your pastry and follow instructions on chilling or resting.

Preheat the oven to 350°F.

Peel the oranges carefully, avoiding the bitter white pith. Put the
orange rinds into a small saucepan with a cup of water, cover, and
bring to a boil. Simmer until the rinds are tender. Set aside to cool.

Butter an ovenproof pie dish. Roll out the pastry and place the bottom
crust in the ovenproof dish.

When the rinds are slightly cooled, blitz them in a food processor
until they form a bright orange paste. If the food processor is large
you may need to scrape down the sides a few times. A mortar and
pestle (as the original recipe instructs) or simply chopping the
peels finely will also work here.

Cream together the butter and sugar. Either do this by hand, use a
standing mixer, or a handheld mixer. Add cooked orange rinds and
eggs. Mix until the custard becomes slightly fluffy. Pour into the
prepared crust.

Top with a lattice crust, a full crust, or simply leave the custard
open.

Bake for 45 minutes. (I checked at 30 minutes and checked every 5
minutes thereafter.) The pie is cooked when the crust is golden and
the custard sets –a tester inserted in the center should come out
clean.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2015/02/02/to-make-an-orange-puding/>

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