ATOL DE NARANJA (ORANGE PUDDING)

ATOL DE NARANJA (ORANGE PUDDING)

ATOL DE NARANJA (ORANGE PUDDING). Alimento Base: Orange juice, Combine orange juice, sugar, and cornstarch in a saucepan and bring to a boil over medium high heat, stirring constantly until thick. Remove from heat. Add butter and stir. Pour pudding...

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Tiempo de preparación 20

Tiempo Total 20

Raciones: 12 comensales

Plato: Orange juice

Cocina: Costa Rica

Ingredients Method

Ingredientes

1 1/2 cups fresh-squeezed orange juice
1/2 cup cornstarch "Maicena"
2 cups brown sugar
1 tablespoon butter
1 tablespoon fresh orange peel grated
Cinnamon sticks mint leaves, and cherries to taste

Method

Preparation
Combine orange juice, sugar, and cornstarch in a saucepan and bring to a boil over medium high heat, stirring constantly until thick. Remove from heat.
Add butter and stir. Pour pudding into twelve 3-ounce ramekins and refrigerate until cool, about 1 hour.
Garnish with orange skin, cinnamon sticks and mint leaves at serving time.