About budino--mix the egg whites gently but thoroughly, or you won't get those beautiful three layers!
I am very proud to present my version of budino, although I did forget to use water bath and the top cracked a little. :(
Check out the crispy topping...
And soft egg cloud....
And creamy corn custard....
Let your guests gasp and wonder how much work you put into this. It's quite easy indeed!
- 1/2 cup plus 2 tablespoons sugar
- 3 large eggs, separated
- 1/4 cup very fine corn meal
- 1/4 cup fresh orange juice
- 2 tablespoons fresh regular lemon juice
- 2 tablespoons finely grated blood orange peel
- 3/4 cup plus 2 tablespoons whole milk
- 1/4 teaspoon saltWhipped cream (optional)
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins.( I recommend glass custard cups. After all, you worked so hard to get those beautiful layers. You want people to see, right?) Combine 1/2 cup sugar, egg yolks, corn meal, orange juice, and blood orange peel in large bowl; whisk until well blended. Whisk in milk.
- Using electric mixer, beat egg whites and salt(!) in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form.
- Fold beaten egg whites into orange mixture in 2 additions. After folding the egg whites in, the batter should look like this..
- Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.
30 minutes have elapsed........................................
Bam! Here comes our B-U-D-I-N-O!
After thought: why do I call it half-blood orange budino? I was supposed to use blood-orange juice instead of regular orange juice, but I can't imagine what the color would be--maybe too scary for the picture! So blood orange peel+orange juice=half-blood orange, right?