Butter 6 cups and chill them in the refrigerator while you make the batter.
Instant Coffee (1/2 Tbsp)
Water (3 Tbsp)
and place it in the refrigerator to chill.
and beat the egg whites until stiff.
Vanilla Bean Pod (1/2)
in half lengthwise and scrape out the seeds.
Butter (1/3 cup)
Salt (1/4 tsp)
Granulated Sugar (2/3 cup)
, egg yolk, coffee, and vanilla seeds together. Add
All-Purpose Flour (1/3 cup)
Corn Starch (1/2 cup)
Baking Powder (3/4 tsp)
Gently fold in the egg white in 3 batches.
Pour the mixture into the buttered cups.
Bake the puddings on shelf level 2 on the ‘Humidity High’, program at 95 degrees C (205 degrees F) for 40 minutes.
To make the sauce, cook the
Granulated Sugar (1/4 cup)
Orange Liqueur (2/3 cup)
Ground Cinnamon (1 pinch)
Orange Juice (1 cup)
in a pot until it has reduced down and thickened to a syrupy texture.
While the sauce reduces, make the whipped cream. Place the
Heavy Cream (1 cup)
in a chilled bowl and beat with a hand mixer until soft peaks form.
To serve: turn out the puddings and serve warm with the sauce and whipped cream. Garnish with a slice of
Oranges (to taste)
Citrus Leaves (to taste)