Cooking Instructions
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Step 1
Butter 6 cups and chill them in the refrigerator while you make the batter.
Step 2
Dissolve the
Instant Coffee (1/2 Tbsp)
in lukewarm
Water (3 Tbsp)
and place it in the refrigerator to chill.
Step 3
Separate the
Eggs (2)
and beat the egg whites until stiff.
Step 4
Split the
Vanilla Bean Pod (1/2)
in half lengthwise and scrape out the seeds.
Step 5
Stir
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)
, and
Baking Powder (3/4 tsp)
.
Step 6
Gently fold in the egg white in 3 batches.
Step 7
Pour the mixture into the buttered cups.
Step 8
Bake the puddings on shelf level 2 on the ‘Humidity High’, program at 95 degrees C (205 degrees F) for 40 minutes.
Step 9
To make the sauce, cook the
Granulated Sugar (1/4 cup)
,
Orange Liqueur (2/3 cup)
,
Ground Cinnamon (1 pinch)
, and
Orange Juice (1 cup)
in a pot until it has reduced down and thickened to a syrupy texture.
Step 10
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.
Step 11
To serve: turn out the puddings and serve warm with the sauce and whipped cream. Garnish with a slice of
Oranges (to taste)
and
Citrus Leaves (to taste)
.
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